The unwooded style of Chardonnay is about maintaining freshness, therefore the grapes need to be kept at 14° – 18° C during the crush, skin contact period and fermentation. The fermentation in stainless steel tanks lasted 12 days. The wine spent 3 months on the lees before filtration and bottling.
The Chardonnay grows on the highest hill where the rolling morning mist brings damp conditions ideal to slow ripening, but which make it a challenge to keep the vines free of mildew and botry-tis. The chardonnay was picked early to help avoid the effect of botrytis rot. The grapes’ ber-ries were small until compact bunches, producing amazing fruit.