in the cellar : 100% Vergelegen Chardonnay. First time that only our grapes were used for standard label. No skin contact was employed. 30% of total volume were whole bunch pressed, the remainder destemmed, crushed and pressed. Juice recovery amounted to –585 l/ton, which indicates the extremely gentle handling. After settling overnight, the juice was racked to 225l French barrels for fermentation. 100% of the wine was barrel fermented and matured on the lees for 7 months.