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Partial malolactic fermentation preserved the remarkable freshness of the grape and aging in small French oak barrels provided depth and balance with extended character
it aged for 15 months in French (70%) and American oak barrels
Traditional Beaujolais vinification methods are used: whole uncrushed bunches of grapes are put into vats allowing intracellular fermentation to begin inside each individual grape
or even a young Roquefort cheese
LA BERGERA LANGHE CHARDONNAY DOC 2023 brand_Chêne Bleu Partial malolactic fermentation preserved the96 Points The Grape Solution 100% Chardonnay. The grapes are harvested by hand in small, perforated baskets to allow air to pass through the bunches. Soft pressing to obtain the first must. in the bottle for 8 10 months in the cellar. TO BE SERVED WITH: aperitif, appetizers, and fish, veggie pasta, poultry.
