Marmist Chardonnay

All grapes were sorted by hand, destemmed, and cooled with berries left whole for a gentle 3h pressing cycle. Free run juice kept separate from pressing juice during a 48h settling process in stainless steel tanks. 70% of total yield fermented in 228L French oak barrels, of which 20% was new wood, at ambient room temperatures. 4 out of 5 barrels were inoculated with various cultivated yeast strains and 1 out of 5 were left to ferment spontaneously. Remaining 30% of total yield fermented in stainless steel tank using cultivated champagne yeast strain with temperatures not exceeding 16°C. After fermentation completed the wine was racked with fine lees to mature in stainless steel tank.

Along the banks of the Onrus river the soil is ancient decomposed granite loam with quartzite inclusion. North West from 180-196m above sea level at 5km from the cool Atlantic Ocean. Guyot pruned on standard VSP trellis at 4000 plants per Ha as well as high density VSP trellis at 8000 plants per hectare. Each vineyard was handpicked individually at optimal ripeness. The first batch was picked 1st March 2022 and the last one was picked 18th March 2022.

Kept in barrel on fermentation lees for a minimum of 9 months with 70% Malolactic fermentation completed over 6 months with zero bâtonnage.