Summary

A crushed fruit fermentation wine, where grapes are pressed quickly after harvest and fermented at moderate temperatures in neutral vessels (stainless steel or concrete are common) to retain primary fruit but avoid fruity esters associated with cooler temperatures. Wines (or a portion of the wine) will go through malolactic conversion and then may experience a brief time on the lees before a short maturation in tank or older oak, fining, filtration, bottling and release.

Key Varietals

• Chardonnay