In Trentino, the difference between daytime and nighttime temperatures helps create wines that are remarkably fresh and robust in aroma and flavor. These grapes are handpicked, destemmed and given a few hours of cold maceration. The grapes are then soft pressed before vinification with selected yeasts in a combination of temperature-controlled stainless steel tanks and oak barriques (hence the name Barricato). After fermentation, the portion that is fermented in barrique undergoes malolactic fermentation and both parts rest on the lees, with stirring, before blending and bottling.
A firmer, fresher, more European style of Chardonnay, Barricato 40 shows intense varietal character, with refined white fruit, spice and vanilla notes on both the nose and the palate. The texture is delicate yet ample, with a long finish marked by slightly toasty nuances.
Perfect with fried or roasted chicken, and white meats. This wine is also an especially delicious complement to rich seafood such as lobster and scallops.