Naturae Chardonnay white

The work begins in the vineyard with a precise and meticulous selection of the plots best suited to produce this type of wine (90% of the final result stems from this precision work): the sanitary condition must be perfect, the foliage must to be healthy, fresh and dense, the grapes must have an optimum level of ripeness. Indeed, the harvest window is very low as the acid/sugar balance is essential for this category of wine. The vinification is very complex because we do not use sulfur or oenological inputs. The grapes are immediately pressed and cold-settled in order to favor a natural stabilization of the oxidizable compounds of the musts by precipitation. Then, alcoholic fermentation is rapid and takes place in a neutralized atmosphere. Fermentation temperatures are regulated at 18°C. The wine is cleared by racking before malolactic fermentation, then racked again and kept cold. Bottling takes place early enough in the year to preserve the aromatic expression. The aging is therefore done in the bottle.