De-stemmed grapes are vinified separately, without skin contact. Low temperature racking at 8°C followed by three weeks fermentation at 17°C. 10% of Chardonnay undergoes malolactic fermentation. 35% barrel aged for 3 months, with the balance aged in stainless steel on lees.
Serve lightly chilled with seafood and fish; will also complement sushi, white meats, blue cheeses and fruit desserts.