Chardonnay 'Sans Barrique'
The grapes are sourced from a variety of sites on the Beamsville Bench in Niagara. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where cool temperature fermentation starts with ambient yeasts. Racked off gross lees post fermentation and aged on fine lees in stainless steel for six months. Wine underwent partial malolactic fermentation, then light fining and was bottled with a minimum sulphur dose.