82 year old Chardonnay vines in limestone and clay soils. Hand harvested. 35 hl/ha= 2,500 bottles. Slow and gentle pneumatic pressing. Cold settling, native yeast. Temperature-controlled alcoholic fermentation (16-18�C), malolactic fermentation follows. Matured on fine lees for 10 months. Stainless steel. No oak. No SO2 added.
