Angela Vineyards Chardonnay 2019

At harvest time, preservation of natural acidity is key. Grapes with good acidity allow for fresh and stable wines, and better lend themselves to native yeast fermentations, less sulfur during aging and little to no filtration prior to bottling. We crush and press the Chardonnay clusters and quickly transfer the must to French oak barrels of varying sizes where it is left to ferment by indigenous yeasts. Malolactic fermentation happens sometime the following Winter or Spring.