Vinification is natural, with no added oenological products, and sulphur dioxide is limited to 50 mg per litre. The stated aim is to bring the true essence of the grape to the glass, and its finest expression of terroir and organoleptic characteristics. For this reason, the grapes are left in contact with the fermenting must for varying lengths of time, depending on requirements. Chuormo Macerato is made from 100% Chardonnay grapes fermented on the skins, with a small percentage of Pinot Bianco, whose grapes are grown on limestone soil at 350 metres above sea level. Fermented on the skins for a month and aged in large acacia barrels for 18 months, the evolution of the winemaking process over a year defines the true soul of the vineyard. A Chuormo macerato is someone who does not want to live in a cage and has no need for preconceived notions.
Pale straw-yellow in colour, this Chardonnay is structured, not overly fragrant, sunny and approachable. Juiciness, freshness and soft elegance come to the fore on the palate.
A wine that pairs well with many dishes and invites you to enjoy good company.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.
