Enrico Primo Chardonnay Extrabrut 2018

Manual harvest in small boxes; soft pressing of whole, non-stemmed grapes using only draining; The must flower ferments in steel containers at a temperature between 15 and 18°C. After a long stay in steel, it undergoes a second fermentation in the bottle in a 1400s cellar with perfect humidity and a constant temperature of 15 degrees. Here it rests for 44/55 months until disgorgement.

Intense straw yellow colour, fine and persistent perlage. Fragrant nose with light notes of vanilla, almond blossom and bread crust; enveloping, fresh and round sip.

Aperitif, appetizers, seafood first courses, fried fish.