Summary

A crushed fruit fermentation wine, fermented by cultured yeast, where grapes are pressed quickly after harvest and fermented at cool temperatures in stainless steel to retain primary fruit. After pressing, malolactic conversion will occur in tank, often with the explicit goal of gaining butter or cream flavors, and oak alternatives (chips or staves) will add oak flavors during a maturation of less than a year before fining, filtering, and bottling.

Key Varietals

• Chardonnay