The name “Juices Untamed” echoes how Chardonnay responds to natural vinification methods such as maceration on skins, fermentation with indigenous yeast, extended barrel aging and bottling unfiltered. Optimally ripe grapes were selected and harvested by hand and left to cool down in cold room overnight. After crushing the grapes were fermented for short period on the skins with natural yeast and then pressed off to finish the fermentation in new French oak barrels. After malolactic fermentation the wine was further matured for 16 months in 2nd fill French oak barrels. Battonage was used in the first 2 months to improve the wine maturation on yeast lees.