Alcohol content: 13%
Grape variety: 100% Chardonnay

WINEMAKING
Use of the principle of gravity to avoid any pumping that could affect the wine’s quality. Brief pneumatic pressing (1½ to 2 hours) to gently separate the solid and liquid components of the grapes. Very light static settling of the must to preserve sufficient fine lees so that alcoholic and malolactic fermentations can occur naturally. The must is placed in small stainless steel tanks. Between 5% and 10% of the harvest is vinified in French oak barrels (with an average of 6 years of aging).

AGING:
10 to 12 months in stainless steel tanks to preserve freshness; 5% to 10% of the harvest is aged in French oak barrels for 5 to 6 months.