The Chardonnay was picked from premium vineyards in the Limestone Coast and Coonawarra regions and pressed for gentle juice extraction of the free run juice. After primary fermentation in stainless steel, the wine was left on its yeast lees for two months before its partial Malolactic fermentation. To produce a fine bubble, secondary fermentation was also carried out in stainless steel which helps to avoid losing any primary fruit character and maintain the wines vibrancy. This wine is best enjoyed now while it is fresh and vibrant.
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