"All chardonnays are also fermented entirely as native yeast. Prior to pressing, the grapes are crushed on the crush pad, then pressed dirty and transferred overnight to tank to settle. The next day they are moved to barrel for fermentation in 25% new barrique, puncheon and 15 HL (Hectoliter) Foudre with the 75% remaining as neutral vessels. The wines are not stirred and they are allowed to go through 100% malolactic fermentation. They come out of barrel to tank 15 months later in early Spring the following year and then bottled in March or April." -Winery