A full, rich white wine from coastal vineyards in Puglia, fermented in oak and aged on its lees to give added structure and persistence to its peach and apricot fruit.

Lemon colour, pronounced fruity bouquet of peach and apricot, with hints of vanilla and almonds; well-structured, with a medium to full bodied, perfectly balanced with a good freshness. Lingering finish, with notes of honey and apricot jam.

Chardonnay is a white grape variety that adapts very well to different territories and winemaking techniques. Fermenting and/or ageing Chardonnay wine in French oak barrels improves its complexity, structure and persistence, adding also notes of vanilla and other oak-derived spices. In addition, oak fermented/aged Chardonnay acquires longevity, developing fascinating tertiary aromas if kept properly in the bottle, even after a few years.

Paolo Leo, the owner of a historic winery named after him, started his business in the heart of Salento in Apulia, which is considered southern Italy. Today the winery has become a modern company with a completely computerized bottling line that is able to bottle 6,000 bottles per hour. The Leo family has been able to build a cutting edge and innovative company that is not only famous in Italy alone but in the entire world.

The harvest generally takes place in the second ten days of August; basic conditions for the success of this wine is the right maturation of the grapes. The bunches of hand-harvested grapes are partially dried before pressing in order to concentrate their ripe, juicy flavours.

Soft pressing for a delicate extraction, followed by maceration during 8-9 hours at a temperature of 10 °C. The alcoholic fermentation takes place in American and French oak barrels at a controlled temperature. At the end of fermentation, the wine is left in contact with its lees, which are periodically stirred (“batonage”); the substances released by yeasts during this process further increase the wine’s structure and complexity

Aged for 6 months in stainless steel vessels and 3 months in bottle.

Hints of vanilla and almond from the oak and a long, honeyed finish make this a fine partner for vegetable dishes, fish and lighter meats.