||Grapes are harvested by hand during the first and second week of March.
||Individual vineyard parcels were hand harvested into small picking cases, which minimize bruising maceration to the Chardonnay bunches.
||The fruit was whole bunch pressed and allowed to briefly settle. 30% of the juice was lightly racked to French barrels for fermentation.
||After six months in oak the wine was blended and bottled.
||Perfect with some pasta, white meat preparations, Asian food or Seafood.