Skin fermented chardonnay… 20% whole bunch fermentation on skins for ten days, pressed to barrel. 60% de-stemmed skin fermentation, on skins for ten months in an older oak puncheon. 20% whole bunch pressed juice stainless steel fermentation.
After blending of these components, the wine was left on fine yeast lees in 60% older oak (puncheon) and 40% stainless steel for three months before racking once more and leaving to stabilize (full MLF) and naturally settle for a further six months in stainless steel, bottled without fining or filtration, 50mg/ total sulphites, vegan friendly.