Chardonnay has become my favorite wine to make, and drink. With this vintage, the goal was to capture both the energy of the season and the captivating aromatics that make Chardonnay so compelling.
We picked early, then fermented in large puncheons and French oak barrels, with just 11% new oak. No malolactic conversion was allowed, letting the wine retain its natural brightness and tension. Eighteen months on the lees, with regular stirring, brought texture and depth. It's the kind of wine that may disappear from the bottle a little faster than expected.
– Gianna Ghilarducci, Winemaker