Barrel Room Chardonnay

Chardonnay grows in the middle of the hill, where the soil turns red and stony and holds the heat of the afternoon. It ripens slowly and fully there.

We press the whole bunches, let the juice settle overnight and run it straight into barrel to ferment with its own yeast. It stays there on its lees for eleven months, and Clara stirs each barrel by hand every week in the first winter. That’s where the roundness comes from: pear, hazelnut, a little honey, and enough freshness from the hill to keep it lively.