White Wines

Our white wines are made from both well-known and rare grape varieties. Chardonnay is the largest group: from Chablis, Meursault and Mâcon in Burgundy to Piedmont, Moldova, Marlborough and Mendoza, with ripe fruit and, when oak-aged, a creamy texture. Sauvignon Blanc gives fresh, aromatic wines from Alto Adige, Friuli and Marlborough and, together with Sémillon, forms the basis of white Pessac-Léognan. Bianchello is the pride of the Marche and produces elegant, light wines with floral aromas. Viognier and Grenache Blanc bring fuller, aromatic whites from the Rhône and Spain. The most common grapes in this collection: Chardonnay, Sauvignon Blanc, Bianchello, Grenache Blanc.

White wine is exceptionally versatile at the table. Lighter wines such as Bianchello and Sauvignon Blanc are ideal with seafood, grilled fish and light pasta dishes with olive oil. Fuller white wines, such as our oak-aged varieties, pair excellently with poultry, creamy sauces and mature cheeses. An aromatic Viognier is a lovely partner for Asian dishes and spicy food.

For the best aroma profile, serve light, crisp white wines at 8-10°C. Fuller, oak-aged white wines are best enjoyed at 10-12°C. Remove the bottle from the refrigerator about 20 minutes before serving, so the aromas can develop optimally. Serving too cold suppresses the subtle flavors, while serving too warm loses the freshness.