Winemaking Process
Naturally-occurring yeasts compete as each batch ferments, imparting layers of texture and nuance. Malolactic fermentation gradually softens the wines as they cellar in oak.
During barrel fermentation and maturation, winemakers carefully undertake a regimen of bâtonnage. This periodic stirring of the lees in the barrel refines the texture and mouthfeel of the finished wine. Using a variety of vessels, from French cooperages to concrete eggs, allows us to bring out texture and complexity.
Finally, the finished wine goes to bottle — unfined and unfiltered, to preserve a complete expression of Chardonnay and the terroir.
