Description
The Chardonnay was handpicked at night for optimal ripeness. The juice was barrel fermented for a month. Malolactic bacteria were added to start malolactic fermentation. Malolactic fermentation softens the wine’s acidity and enhances the body of the wine. We stirred the barrels weekly to suspend the yeast. This action develops a rich and complex palate. The wine is aged sur lees for fourteen months. The wine was not filtered before bottling, which allows the wine to retain all the flavors from the grapes and oak.
