Diomede Cantina “Lama Di Pietra” Chardonnay IGP 2022

Diomede Cantina “Lama Di Pietra” Chardonnay IGP is a vibrant and medium-bodied white wine from Puglia, Italy, made from 100% Chardonnay grapes. It offers aromas of ripe tropical fruits, citrus, and white flowers, with a refreshing acidity and a smooth, well-rounded finish. This wine captures the sunny charm of Puglia’s terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Crisp, Vibrant
Grape Varietal: Chardonnay
Tastes Like: Comparable to a New World Chardonnay, with notes of tropical fruits, citrus, and a bright, refreshing finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel tanks to preserve freshness
Serving Temperature: 10-12°C

Diomede Cantina is dedicated to showcasing Puglia's diverse terroirs through its carefully crafted wines. This Chardonnay is a prime example of their commitment to quality and authenticity.

Seafood: Grilled prawns or seared scallops with lemon butter.
Poultry: Herb-roasted chicken or turkey breast.
Vegetarian: Fresh garden salads or creamy risottos.
Meat: Pork tenderloin with apple chutney.

Goat Cheese: Tangy and fresh, enhancing the wine's crispness.
Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Mild and buttery, complementing the wine's fruitiness.
Aged Cheddar: Sharp and bold, offering a delightful contrast.

Capesante Scottate al Burro di Limone (Seared Scallops with Lemon Butter)

Ingredients:

• 12 large scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes on each side until golden brown. Remove and set aside.
3. Reduce heat, melt butter in the skillet, and sauté garlic until fragrant. Stir in lemon juice and parsley.
4. Drizzle the sauce over the scallops and serve warm.

Tip: Pair with Diomede Cantina "Lama Di Pietra" Chardonnay for an elegant pairing.