Description
(100% Chardonnay) Direct pressing and fermentation between 57-64 ° F for 14-21 days. Post fermentation the wine was kept on its fine lees. Approximately 20% of the mixture has undergone malolactic fermentation and 30% ferments in oak
(100% Chardonnay) Direct pressing and fermentation between 57-64 ° F for 14-21 days. Post fermentation the wine was kept on its fine lees. Approximately 20% of the mixture has undergone malolactic fermentation and 30% ferments in oak
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