Harvest period: Early to mid-September
Fermentation: 14 to 28 days
Aging: 12 to 15 months on lees
ML: 0%
Wine composition: 100% Chardonnay
Barrels Produced:
pH:
Alcohol: 13%
Acidity:
The Chardonnay is gently pressed and then vinified in oak barrels, some of which are new (around 25%). Fermentation is slow and natural. Aging on fine lees lasts 12 to 15 months, with moderate stirring, to develop the aromatic richness and texture.
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