| Vinification |
All the Chardonnay grapes were whole cluster pressed, and the juice was cold-soaked for two days. Natural fermentation started in stainless steel tanks. After about 2°B of natural fermentation, selected yeast strains were added, and part of the juice was transferred to French oak barrels for the rest of the fermentation. |
| Ageing |
Still on its primary lees, the wine matured for 10 months in barrels: 12% in first passage barrels and the rest in second, third and fourth-fill barrels. During this period, the barrels underwent monthly bâtonnage to improve the wine's mouthfeel. The final blend comprises 70% Chardonnay fermented and matured in oak and 30% in stainless steel. |