Chardonnay is hand picked and whole bunch pressed, the free run juice and pressings are kept separate, cold settled for a couple of days and fined to remove excess phenolics. Batches are transferred to fermenters, a small percentage of lighter settling solids is included, warmed and inoculated with pure yeast cultures. After a day of activity, the ferments are racked to a selection of seasoned and new 225 litre French oak barriques, vinified to dryness, assembled and treated to full malolactic. The winery air conditioning system is adjusted to keep ferments at lower temperatures between 8âC and 20âC. A total of twenty months in oak is followed by bentonite fining and sterile filtration.