Summary

A crushed fruit fermentation wine, where machine-harvested and sorted grapes are pressed quickly after harvest as whole bunches. The must is clarified and fermentation is often performed by ambient yeast at mid-range temperatures in older oak vessels. Wines will go through malolactic conversion and aged on the lees, for aroma and texture. Stirring is avoided to encourage a small amount of reduction-related aromas. Maturation also occurs in oak (a very small portion new), fining, filtration, and bottling in glass under cork.

Key Varietals

• Chardonnay