The Barrel Fermented Chardonnay is whole-cluster pressed and then cold-settled. It is fermented exclusively in barrel, sur lie, or on the yeast, and aged in the same French oak barrels for 11 months, without racking, undergoing frequent bâtonnage (stirring by hand). Approximately one-third to one-half of the barrels are new each year. Notably, the Barrel Fermented Chardonnay does not undergo malolactic fermentation, important for retaining its food-friendly malic acidity.