Mia Bea 2020 Chardonnay
The grapes were whole cluster pressed and cold-settled 24 hours. The juice racked and inoculated the following day with yeast QA23 which is known to enhance tropical fruit flavor by converting thiols. The temperature was kept cool to increase the fruit character of the wine and fermentation finished 14 days later. This wine was stored in stainless steel to maintain the varietal character of the wine without the influence of oak.