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The whole-clusters of Chardonnay were hand-picked and then gently pressed in a tank press. The juice was cold settled for 36 hours and then racked, inoculated with yeast and immediately transferred to new and 1 year old French oak barrels for fermentation. After the primary fermentation was complete the wine underwent malolactic fermentation where the barrels were stirred every 10 days. The wine remained in barrels until bottling.
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