Dalla Cia Chardonnay 2022/25

The grapes had skin contact for 6 hours before soft pressing. This wine has fermented at 12°C – 14°C and stabilized for 6 months on the lees. Before bottling, this wine was blended with 12% barrel-fermented Chardonnay. No addition of ascorbic acid.

This wine can be enjoyed now, or aged for 2 to 3 years from date of vintage if stored in the correct conditions.

This wine will pair well with Crustaceans, fish, mushrooms and white meat.

It all began in Friuli, northern Italy, in the 1920’s where a wine merchant by the name of Vittorio Dalla Cia, acquired a small pot still and started the first Dalla Cia Distillery which grew into one of the biggest producers of Grappa in Italy thanks to product innovation and foresight. The name Giorgio Dalla Cia will always be associated with the iconic Rubicon, one of the first Bordeaux style blends in South Africa which earned him the accolade of South Africa’s Champion Winemaker in 1980 and producer of the best red blend in the world in 2006. A graduate of the exclusive Scuola Enologica di Conegliano (Wine Academy) in Italy, cook, philosopher, gourmand, antiques collector and wild mushroom expert, Giorgio has long shared his love of good wine and culinary pleasures with an enchanted public. George Dalla Cia, son of Giorgio and Simonetta, brings diverse consumer – oriented skills to the family business. Having studied marketing and graphic design, he was perfectly suited to take on the position of Head of Marketing when he and his father decided to develop the family brand. His first role in the Dalla Cia venture was to learn all the family secrets of fine grappa making passed on through generations, first to his father, then to him. George is still very much involved in the grappa distillation at Dalla Cia but he is also more present on the wine making side.