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Chardonnay grapes are pressed for four hours at a low pressure. The juice is then transferred to stainless steel tanks, where it settles for 12-24 hours before being transferred again to concrete. It is here that a spontaneous fermentation occurs with indigenous yeast over a 2-4 week duration. The wine remains in contact with the lees for as long as possible, typically over a 4-6 month period. After a 6 to 10 month long elevage, the wine is bottled between July and August. This wine is unfined and lightly filtered. Winemaker Notes