Mon Tout-heydays Chardonnay

Description

Chardonnay - Harvesting fruit at different times to get a diverse range of flavours the whole bunches were pressed directly to big old French oak puncheons where the natural fermentation evolved over a number of weeks. As the yeast settled and the wine brightened, the lees were stirred back into suspension to keep the wine fresh and to build texture. Malolactic fermentation happens naturally during the few months the wine rested in oak and ceramic eggs until the acidity of the wine is in a delicate balance with the fruit.

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