Warmer ferment in 300L French barrique barrels (20-25% new) which adds complexity & texture to the wine.
A portion of the wine is wild yeast fermented to add a bit of interest. The balance is fermented using classic Chardonnay yeasts.
A portion goes through malolactic fermentation to balance the overall fermentation, this adds textural elements, complex aromas and balances the acidity.
Matured in predominately French oak hogsheads and puncheons and 1000L German oak Fuder barrels for 10 months. Oak age is a mix between one, two and three year old with the balance older. This selection is to ensure the wine has subtle oak character which allows the fruit to shine.
