About Langhe Chardonnay
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- Approx. ¥3,000-4,000 per bottle in Japan
- estimated conversion from comparable imported Langhe Chardonnay pricing; no confirmed JP retail listing found
- Alcohol
- 12.5%
The estate's sole white wine, a 100% Chardonnay bottled under Langhe DOC. Made from gently pressed grapes fermented at controlled low temperature to preserve floral and fruity aromas, it pours a pale straw yellow and is best served chilled at 10-12°C.
A crisp, unfussy white that shows this Barolo-focused family can handle Chardonnay too — best served simply, well chilled.
New to wine?
A fresh, uncomplicated white — an easy, food-friendly choice from a producer better known for its reds.
Food Pairings
An aperitif-friendly white that also pairs well with fish-based dishes.
When to drink it
Aperitivo, light lunches, and pairing with seafood-centered meals.
Terroir & Winemaking
100% Chardonnay; ABV approximately 12.5%; total acidity around 5.5 g/L; pale straw yellow; made via soft pressing and fermentation at controlled low temperature; recommended serving temperature 10-12°C.
About the producer
Azienda Agricola Pugnane (Fratelli Sordo)Traditional Barolo from Castiglione Falletto's Villero cru, since 1950.Visit the producer page →More wines from Azienda Agricola Pugnane (Fratelli Sordo)
Frequently Asked Questions
- What does Pugnane's Langhe Chardonnay taste like?
- Pale straw yellow with floral and fruity aromas preserved by low-temperature fermentation, fresh and light on the palate.
- What is the best serving temperature?
- 10-12°C, well chilled, to highlight its freshness.
- What food pairs well with it?
- It works well as an aperitif and pairs naturally with fish-based dishes.
- Is this the only white wine from this producer?
- Yes — the estate is primarily known for its reds (Barolo, Barbera, Dolcetto, Langhe Nebbiolo), and this Chardonnay is its sole white label.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier