//=$item['info_title']?> 100% Chardonnay, //=$item['info_title']?> 2020, //=$item['info_title']?> Shefelat Yehuda, //=$item['info_title']?> Mechanical harvest during the early morning hours , //=$item['info_title']?> On release to the market
Wine production process
The grapes arrived at the winery in the morning hours. The mechanical harvest during the early hours of the morning, allowed the grapes to be delivered and processed while the ambient temperatures were still cool. The clusters were immediately and gently pressed to receive the highest quality must.
After chilling the must and approximately 24 hours of settling in tank, the cleared must was decanted to another chilled stainless-steel tank to begin the alcoholic fermentation. The alcoholic fermentation was carried out for two weeks at a temperature of 14℃.
The wine did not undergo Malolactic fermentation in order to preserve natural acidity and maintain a crisp expression. Upon completing the alcoholic fermentation, the wine aged in new large format French oak 5000 liter vats as well as French oak barrels for approximately five months of aging.
- Brix: 21.8
- Acidity (g/L): 5.7
- pH: 3.5
- Sugar (g/L): Dry
- Alcohol (%): 12.1
- Acidity (g/L): 6.4
- pH: 3.35