Ca' Bolani welcomes us to the heart of Friuli Venezia Giulia, a land where a passion for winegrowing blends with a thousand-year history. A little corner of paradise, nestled between the Adriatic Sea and the Julian Prealps. Here, sea breezes blow constantly and the vineyards are naturally protected by the mountains that block the cold north winds. This is where Ca'Bolani's Chardonnay Friuli DOC Aquileia is born. The Friuli Aquileia Controlled Designation of Origin has its roots in a glorious past, when the powerful Roman city of Aquileia was a crossroads of cultures and trade, and vines were already a significant presence in the landscape. Today, this appellation covers a flat area characterised by predominantly calcareous soils, ideal for giving the wines a distinct minerality and pleasant freshness. Made from 100% Chardonnay, the grapes are carefully selected from the Zonin family's vineyards in Cervignano del Friuli (UD). In the cellar, soft and delicate pressing precedes fermentation, which takes place at a controlled temperature to best preserve the varietal aromas. Aging ‘sur lies’, or on the noble lees, enriches the wine with complexity and creaminess, giving it greater aromatic depth and a pleasant roundness on the palate. In the glass, this Chardonnay has a bright straw yellow colour, enhanced by delicate greenish reflections that emphasise its youth and freshness. The nose reveals an elegant and refined bouquet, where fruity notes of renetta apple and Kaiser pear blend harmoniously with delicate hints of sage and rosemary, creating a highly refined olfactory profile. On the palate, it is decisive and enveloping, supported by a lively freshness that balances its structure. The long finish leaves a pleasant fruity aftertaste that invites you to take another sip. Thanks to its freshness, minerality and perfect balance, this Chardonnay is an excellent wine for all meals. It pairs well with light first courses, vegetable risottos, fish and shellfish dishes, delicate white meats and fresh cheeses. Try it with an asparagus risotto or baked sea bass with potatoes and olives.