Grapes for the Pavette Chardonnay are sourced from California’s north coast and Lodi in the central valley regions. The grapes were picked at optimal ripeness and flavor development and then transferred to the winery where they underwent partial barrel fermentation in neutral oak with lees contact and then malo-lactic fermentation. Aging took place in a combination of neutral barrels and stainless steel tanks. The result is a ripe and flavoursome Chardonnay bursting with lemon curd and baked apple notes. It has an unctuous texture rich with notes of tropical fruit flavors with great length and versatility. [#intro]A rich & unctuous Chardonnay bursting with lemon curd notes & tropical fruit flavours…[/intro]