Both Chardonnay components were de-stemmed and open top fermented for 2 weeks. Fresh pressed Chardonnay skins from a later pick were passed over one barrel for a second maceration. Sauvignon Blanc was 100% carbonic macerated. After 3 days the bleedings were removed and everyday thereafter for the following 6 days. These bleedings are the component in this wine. All the components were aged in a variety of 7 year old oak barrique and hogshead barrels. – Scintilla
