Montalto Chardonnay 2017

No SO2 is added until bottling, consequently there is oxidative juice handling throughout the vinification period. A considered amount of solids is maintained in the ferment. After whole bunch pressing, the juice is transferred to French oak barriques and puncheons (21% new, 58% 1-year). Following wild fermentation, natural malolactic fermentation brings the natural acidity back into check and the wine is then left to mature on lees, which are stirred when appropriate following appraisal. Yeast lees collected from previous vintages is added back to some of the barrels to enhance flavour and texture. The wine is aged for 11 months in oak prior to blending and bottling.

Harvest Date: 27/02/17 & 18/03/17

Alcohol: 13.%

Acidity: 6.45 g/L

pH: 3.22

Cases Produced:1041