
This Chardonnay was whole bunch pressed without de-stemming. Fermentation took place in 225lt oak barrels with Malo-Lactic/secondary fermentation taking place. Aging took place in 80% 1st fill French and 20% 2nd fill American oak barrels.
TECHNICAL ANALYSIS
pH 3.34
Total acidity 6.5 g/l
Residual sugar 2.3 g/l
Alcohol 14%