Chardonnay grapes were harvested, brought to the cellar and gently crushed. The must was then chilled and kept at a temperature of 10 °C (50 °F) for approximately 24 hours to favor natural clarification. Alcoholic fermentation took place in temperature controlled stainless steel vats at 16 °C (61 °F) to enhance the grapes’ aromatic compounds. Tormaresca Chardonnay was aged in stainless steel up until bottling.
Tormaresca Chardonnay is straw yellow with greenish reflections. On the nose, dominant notes of white pulp fruit, apples, and pineapples are well balanced by citrusy sensations of orange blossoms and jasmine. Its fragrant palate is savory with a soft entry and balanced freshness.