From April 24th to 26th.
This Chardonnay was hand-harvested at our own vineyards and transported
to the winery. 40% of the grapes was whole bunch pressed and the other
60% was destemmed and gently crushed. Half of these grapes undergoing
three hours of skin contact prior to pressing.
Pressing was conducted in a pneumatic press using a Champagne cycle from
0,2 to 1,4 bars. The juice was fermented at 16º to 19º Celsius (60º a 66º
Fahrenheit) for 13 days. Once fermentation was completed, the lees were
stirred once a week for two months. The final wine is 100% Clone 76.