From the historic Regaleali estate, Vigna San Francesco Chardonnay reflects Lucio Tasca d’Almerita’s pioneering vision. Planted in 1985, with vine material sourced partly from Burgundy, the vineyard sits at approximately 530 metres above sea level. Fermentation and eight months of maturation in French oak, with regular lees stirring, bring depth and texture, while avoiding malolactic fermentation helps preserve freshness.
An expressive bouquet reveals ripe apricot, tropical fruit and citrus, layered with chamomile, vanilla and delicate notes of white chocolate and salted caramel. The palate is rich and polished, combining concentrated fruit with well-integrated oak and balancing acidity. A lingering, harmonious finish makes this a compelling choice for lovers of complex, oak-matured Chardonnay.
Have it with butter-poached lobster, pan-seared scallops, roast chicken with mushroom cream sauce or Cantonese lobster with ginger and spring onion. Serve at 12–14°C, allowing a little time in the glass to reveal its complexity.