La Motte Chardonnay 2022

The grapes were pressed all over the bunch and two thirds of the grape juice was directly filled into French 300 l barriques. The alcoholic fermentation took place at a controlled temperature of 17° to 20°C. The malolactic fermentation was also carried out in the barrels, of which only 25% were new wood, the rest was previously covered with wood. The remaining third of the grape juice was fermented in steel tanks and remained there for another 11 months, during which the yeast was regularly stirred. Only at the end of the maturation were the individual components of the wine blended and bottled.