ART OF MAKING
How the wine is made
The grapes were picked between 22 and 23 Brix, then transported to the
winery and cooled to 1C. The grapes were loaded into the press whole and pressed for about 7 hours upon which the juice was transferred unsettled to barrel at about 600 NTU. The whole process takes place in the presence of oxygen and this greatly contributes to the wine’s ability to age. Fermentation sets in naturally after about 4 days and last for just over a month. Due to the low pH, the wine takes about 12 months to complete malolactic fermentation.
The Chardonnay barrels were rolled and not stirred for batonnage. This
enables the wine to benefit from sediment contact without too much oxygen uptake. The wine spent 16 months in barrel, which is exceptionally long for a white wine. Thirty percent new oak, while the rest were aged in second and third fill barrels. The wine was bottled unfiltered and matured in bottle for one year before release.