Champ Canet is one of the most distinguished blocks of Chardonnay in the world. The precious grapes are picked with a view to retaining ripe acidity before being hand sorted to remove grey rot but and cull any under ripe berries. Fruit is treated to a pneumatic press and cold settled at 10C to 12C for up to twenty four hours. The musts are vinified at 18C to 22C for three to six weeks in a selection of new and seasoned Troncais and Allier French oak barriques. The wines complete their malolactic and remain in barrel for eleven months through a course of battonage on gross lees before assemblage and transfer to tank for a further term of six months on fine lees. The finished wine is bottled after a light fining and filtration.