(2012 Vintage) The grapes, picked when fully ripe, were given a soft pressing and the must obtained wentinto stainless steel tanks at a cool temperature of 50° Fahrenheit (10° centigrade) in order to favor a natural static settling of the impurities. The Chardonnay was then racked into new, 60 gallon French and Hungarian oak barrels where it fermented at controlled temperatures. The wine then aged on its fine leesin barrel where itwas put through a complete malolactic fermentation.