The Chardonnay clusters arrive at the winery in small picking containers, where each bunch is inspected and hand sorted. The whole bunches are then taken directly to be gently pressed.
Here a small battle occurs, as the naturally occurring strains of indigenous yeasts battle for supremacy during the fermenting process. These competing yeasts give the wines layers of texture and nuance. Malolactic fermentation gradually softens the wines during extended cellaring in oak.
A prescribed regimen of bâtonnage, the periodic stirring of the lees in the barrel, serves to add texture and mouthfeel.
Finally, the finished wine goes to bottle - unfined and unfiltered to maintain the most complete expression of Chardonnay and terroir.