Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

Overnight cold storage of the grapes preserved the fresh fruity character during whole bunch pressing. After settling, the clear juice was racked off its gross lees into a selection of the best 300 and 600L French oak barrels (39% new). The wines underwent a mix of natural fermentation and selected inoculation in the barrels. After three months lees contact the wine was racked and returned to age for a total of 11 months

any fresh light meals/pasta/seafood or just as is