Satèn Millesimato

Ardea Herodias

Produced with 100% Chardonnay grapes and aged in bottle for more than 34 months.

My sip is fresh and elegant, with a long and decisive finish. I seduce the eye with my bright and brilliant color, illuminated by a fine, persistent and abundant perlage. On the nose, notes of freshness, spice and vanilla stand out, with a slight hint of almost toasted dried fruit.

Bottle 750ml
Serving temperature
Technical characteristics
Chardonnay (100%), from Morainic origin vineyards located in the municipalities of Erbusco, Adro and Cazzago.
Harvest period
Harvest period: From the end of August to the first week of September.
100 quintals of grapes per hectare
The grapes are hand picked and gathered into 18kg/cad crates. The press is loaded by hand and the bunches are left whole and hand selected on the conveyor belt. They are then soft-pressed in a pneumatic press. Next, the must is separated from the first to second selection. Finally, they undergo controlled temperature fermentation.
After the preparation of cuvée, the second in-bottle fermentation takes place. In addition to, the subsequent refinement in contact with its own yeasts for at least 34 months, followed by another 2 months after disgorgement.
Organoleptic characteristics
Bright yellow color with golden highlights, fine, persistent and abundant beading.
Bright Yellow
Bold, recalling hints of fresh fruit and white flowers, with light toasty notes.
Good, savory flavor and freshness. With a long and decisive finish.
Pair with
Saltwater fish risotto, crispy deep-fried musky octopus

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Vibrant, vital, sharp, freshly scented, spicy, strong, rich in yeasty notes, well-balanced and well-structured in the mouth with a good savoury flavour and freshness. Controlled temperature fermentation at 14 degrees, allows all of the aromas and hints to be best expressed.

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Fresh, elegant and well-balanced. Light and delicate in color with golden hues, while to the nose there are hints of ripe fruit, light notes of vanilla and a light toasty touch deriving from the yeasts.

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