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Ingredients
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Wine Ingredients
Method
Winemaking Process
Harvesting
Harvest the Chardonnay grapes when they reach optimal ripeness, usually in late summer to early fall.
Crushing and Pressing
Crush the grapes and press them to extract the juice. Ensure minimal contact with skins to prevent excessive tannin extraction.
Fermentation
Transfer the juice to fermentation tanks and add yeast. Allow fermentation to occur at controlled temperatures for about 2-4 weeks.
Malolactic Fermentation
After primary fermentation, add malolactic bacteria to convert harsh malic acid into softer lactic acid. This process can take several weeks.
Aging
Transfer the wine to oak barrels for aging. Allow the wine to mature for 6-12 months, depending on the desired flavor profile.
Bottling
Once the aging process is complete, filter and bottle the wine. Add sulfur dioxide to preserve freshness.