The fruit from each vineyard was vinified separately. The fruit was destemmed and chilled to membrane press, where it underwent a gentle press cycle; only the free-run juice was retained for fermentation. The juice was lightly clarified, before undergoing a slow fermentation at cool temperatures of 14 to 16°C for approximately 14 days in a combination of French oak puncheons and stainless-steel vats. The wines were then blended and received sur lie treatment for three months, resulting in integration and softening via yeast autolysis for the blend. The wines were prepared for bottling,
achieving a fresh and fruit-driven style with light oak nuances.

A fresh Chardonnay pulling together thirst-quenching citrus flavors with delicate French oak. The bouquet is filled with lifted aromas of grapefruit and pineapple; while flavors of lemon, mandarin, and honeydew melon immerse the palate. The wine finishes soft and creamy with zesty acidity and lingering hints of vanilla.