The harvest was early, even for a hot year. I had the impression that the sugar content was not as high as I had expected, but in the end it led to a well-balanced acidity, which was good.

After two days of fermentation, the juice is pressed using a horizontal mechanical press. From the end of fermentation, the wine is aged in large new barrels, small old barrels, and stainless steel tanks. After 10 months with a large amount of lees, the wine is blended and bottled. A small amount of sulfurous acid is added at bottling.

1 bottle available on e-shop

Variety - Chardonnay

Alcohol - 12%

1,300 bottles produced