43 hectare of chardonnay (V5 and V10 clones) are planted at an average elevation of 800m. Average vine age is 20 years. The vines are pruned two bud spur and cane, then trained vertically. Harvesting is done partially by machine, partially by hand, yielding about 8 tons to the hectare.
Volcanic basalt soils
Fruit is gently pressed and fermented with selected yeasts at a cool temperature with regular stirring of the lees. Approximately 10% of the wine goes through malo-lactic fermentation. The wine is fined (vegan). Total sulphur is 93 mg/L.
Six months maturation in stainless steel with French oak staves to build complexity and palate weight.
Screw cap, Vegan
Delaware, New Jersey, New York, and Pennsylvania
The wine is straw colored with a youthful green tint. It demonstrates fresh and lively aromas of white peach, subtle oak and oak complexity. A full flavoured mouth filling chardonnay. Good structure and natural acidity ensure lovely balance and length of flavour.