The Perantonie vineyard was planted around 25 years ago and was one of the first Chardonnay vineyards in the Val d’Illasi. The original idea was to use the grapes to make sparkling wines however over time the Chardonnay Perantonie grapes showed they had all the characteristics needed to make a great still white wine.
Once the grapes have been destemmed, the must is cold- macerated with the skins for 12–15 hours. After a light pressing, the must is transferred to steel fermentation tanks where it remains at a controlled temperature for about 10 days. The final blend is made a few weeks before the wine is bottled.
With a vibrant straw-yellow colour, Perantonie has a bouquet full of citrus and exotic fruits. On the palate it is elegant and harmonious, its generous acidity balances the complexity gained during the period of oak aging.