An unoaked Chardonnay with enticing aromas of vanilla leading to a fresh palate with a hint of honey and tropical fruits.
Once the grapes were harvested, 50% were pressed as whole clusters, while the remaining 50% were gently crushed and placed into stainless steel tanks for cold maceration at 4å¡C, which lasted for six hours. Fermentation took place in stainless steel vats, at temperatures ranging between 16 and 18å¡C and lasted for between 18 and 22 days. The wine was aged on its fine lees for 45 days imparting texture and complexity.
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