Cavalli Chardonnay

Harvest began at first light with three separate morning pickings to preserve grape freshness and highlight distinct vineyard terroirs. Whole bunch pressing was followed by a two-day settling period before fermentation in 225L and 300L barrels. Each picking was inoculated with a unique yeast strain to enhance complexity and depth in the final blend. The wine matured for 10 months in French oak barrels (30% new, 300L Burgundy Cooper), with fermentation, partial malolactic fermentation (20%), and extended lees ageing (9 months) contributing to its layered character.