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“The smaller the batch
are vinified in white with the skins at a temperature of 8-10°C (cryomaceration) for about 24-26 hours
it makes entertaining easy - and enjoying even easier
we embrace the return to a focus on the expression of fruit
skin contact maceration at 10°celsius for 3 days for aromas and colour extraction
Neyers Carneros Chardonnay Ale “The smaller the batchThe vintage was great for Chardonnay, giving long, sunny days with mild temperatures that retained the fruit's natural acidity. Fermentation was carried out in a mixture of new and used French oak barrels using native wild yeast, and periodically lees stirring. The finished wine is rich and creamy with a charming butterscotch component, and a trace of grilled bread in the aroma.
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