Handpicked bunches were whole bunched pressing, the juice goes straight into barrels fermenting until full sugar dryness, then the wine goes to malolactic fermentation partially. The wine is then kept on lees in barrels for 8 months, then filtered and bottled. This chardonnay has aromas of nectarines, the palate is rich with acidity balance, fresh fruit finishing with a delicate touch of toasted wood.
Whole bunch pressed directly to small, French oak barrels, followed by a partial malolactic fermentation and 10 months maturation. The wine shows complex aromas of honeydew, butterscotch, peanut brittle and dusty oak. In the mouth there are citrus notes, nuts, creamy oak and fine acidity, with a long finish.