Harvest: April 4th
An initial selection of bunches was made both in the vineyard and winery.
100% were destemmed and gently crushed. Natural cold setting.
Composition: 100% Chardonnay Clone 76 (1999)
Pressing was conducted in a pneumatic press and then the must macerates for 6 days.
Fermentation: 60% of the settled juice was transferred to new French oak barrels for
fermentation with natural wild yeast for 16 days. 40% was fermented in stainless steel tanks at
14ºC. Once fermentation was completed, the barrels were topped and lees stirred once a week
for 2 months and then regularly for a 3 month period.
After withdrawing of the gross deposits, the wine is kept in the same barrels for 6 months for
The blending is made in stainless steel tank before bottling (April 7, 2014)