This is an unoaked Chardonnay, made in the time-honoured method of wild yeast fermentation. This allows the natural yeasts present on the grapes to bring about fermentation, which takes a lengthy 60 days, but promotes greater richness and complexity of flavour. Immensely complex aromas of pineapple and pear mingling with nutty, yeasty cookie dough notes from extended lees ageing. The palate structure is firm, crisp and grippy. Drink with roasted or barbecued sea bass, trout or tuna.