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The Chardonnay winemaking process involved the fruit being crushed and destemmed immediately after being handpicked, and then gently airbag pressed. The juice is racked off lees, inoculated with cultured yeast and 100% barrel fermented in new (approx 40%) and one year old Vosges and Allier French Oak barriques. Some 20% of the wine is put through malolactic fermentation for added complexity.