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40%-barrel fermented; 60% stainless steel fermented. rich citrus & apples, gentle oak spice, crisp acidity & smooth finish.

Harvest Chardonnay grapes at target Brix ~22–24, balanced acidity (TA ~6–7 g/L) and pH ~3.2–3.4 to achieve crisp acidity and ripe citrus/apple flavors.

Harvest timing

Immediately after harvest, sort fruit to remove underripe or rotten berries and any leaves or stems. Keep fruit cool and transport to winery quickly to preserve aromatics.

Destem and lightly crush grapes. For clean, bright style avoid heavy skin contact; press whole-cluster or lightly crushed fruit using a pneumatic press to minimize phenolic extraction. Collect free-run and light press fractions separately if desired.

Measure juice Brix, pH and titratable acidity. Make adjustments if necessary (chaptalization, acid addition) to reach desired balance. Typical target: 22–24 °Brix (for ~13–14% alc), pH 3.2–3.4.

Add pectic enzyme at the recommended dose (approx. 5 g per 100 kg) to improve juice yield and clarity. Mix gently and allow to settle for 2–4 hours.

Add potassium metabisulfite at 30 g per 100 kg must (approx. 50–60 ppm SO2 free target depending on winery practice). Mix thoroughly and allow to sit 6–12 hours to control wild microflora.

If using, add yeast nutrient and energizer to ensure a healthy fermentation start. Dissolve in a small amount of juice and add to the must to distribute evenly.

Rehydrate the chosen Saccharomyces cerevisiae strain according to manufacturer instructions (rehydration in sterile water at ~37°C with Go-Ferm if available). Allow to rest and then gently add to 1–2 L of must to acclimate before inoculating the full volume.

Split the must: allocate 40% of the juice to the barrel fermentation portion and 60% to the stainless steel tank. Transfer the 40% into a clean, sulfur-sanitized medium-toast French oak barrel (225 L) or barrels totalling the equivalent volume. Transfer the 60% to the stainless steel tank.

Inoculate both portions with the prepared yeast. Keep the stainless portion chilled to maintain aromatic fruitiness (fermentation starting temp ~14–16°C). For the barrel portion you can start fermentation slightly warmer (~16–18°C) to promote integration with oak and gentle spice development.

Monitor fermentation daily: measure °Brix/SG, temperature, and sensory notes. Maintain fermentation temperatures: stainless steel 12–16°C for crispness and aromatic retention; barrel 14–18°C for fuller mouthfeel and oak integration.

Perform gentle lees stirring (batonnage) in the barrel portion once or twice weekly during active and post-fermentation lees settling for the first 4–8 weeks to build mouthfeel and integrate oak flavors. Avoid aggressive stirring in stainless steel portion to preserve bright fruit aromatics.

Adjust nutrient additions as needed if fermentation shows signs of sluggishness (add small doses of nutrient/energizer). Avoid excessive additions which can create off-aromas.

After primary alcoholic fermentation completes (residual sugar <2–3 g/L), stabilize temperature to encourage malolactic fermentation for the full blend or for a targeted portion (many producers encourage partial/complete MLF for a creamier texture). Inoculate with Oenococcus oeni following manufacturer rehydration/activation instructions.

Allow MLF to proceed at 18–20°C and monitor malic acid depletion (paper chromatography or enzymatic kits). MLF can take 2–8 weeks depending on conditions. The goal is a gentle conversion to produce a smooth finish without losing too much acidity—stop or allow partial completion based on tasting and acidity targets.

Age the barrel-fermented portion on fine lees in oak for 6–9 months with periodic gentle bâtonnage to enhance mouthfeel and integrate oak spice. For the stainless-steel portion, age on fine lees in tank (cold) for 3–6 months to preserve crisp citrus and apple aromatics.

Taste and analyze both portions after aging. Blend 40% barrel-fermented wine with 60% stainless-steel fermented wine to achieve the desired balance of rich citrus & apples, gentle oak spice, crisp acidity and a smooth finish.

If needed, perform cold stabilization (4°C for 1–2 weeks) to precipitate tartrates and improve protein stability. Use bentonite fining at manufacturer-recommended doses only if protein haze risk is identified.

Filter the wine as required (DE or membrane) to clarity and microbial stability. If bottling post-ML and sweetness adjustments are made, consider potassium sorbate with correct free SO2 management to prevent refermentation.

Adjust free SO2 to target 25–35 ppm depending on pH and desired shelf stability. Bottle into clean, sulfur-sanitized bottles and cork or screw-cap as per packaging choice. Allow bottle aging for 2–6 months to harmonize before release.

Chardonnay grapes (ripe, clean)

Potassium metabisulfite (for sulfiting)

Pectic enzyme

Yeast nutrient

Yeast energizer (optional)

Neutral/fruit-forward Saccharomyces cerevisiae (e.g., Lalvin RC212 or D47 alternative)

French oak barrels (225 L), medium-toast (to use for 40% of batch)

Medium-toast French oak staves or chips (for micro-oxygenation option)

Stainless steel fermentation tank (to hold 60% of batch)

Oenococcus oeni malolactic bacteria culture

Diatomaceous earth (for filtration, optional)

Potassium sorbate (if sweetening post-ML, optional)

Cold stabilization (ice bath / refrigeration)

Bentonite (fining, if needed)

Sparkolloid or PVPP (optional for protein/tannin adjustment)

CHARDONAY

Make CHARDONAY Recipe in just 730h . 40%-barrel fermented; 60% stainless steel fermented. rich citrus & apples, gentle oak spice, crisp acidity & smooth finish.

CHARDONAY

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Tasting Notes

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