A type of Japanese sake called Junmai-Ginjo is the model of NORIA Chardonnay.  We try to make Chardonnay that is fresh and vibrant yet complex and rich.  To achieve this, we source three clones (95/Wente/Hyde) from Sangiacomo Vineyrad in Sonoma Coast/Carneros region.  We hope to find pretty, soft entrance in clone 95, structure and beautiful acidity in Wente, and depth in Hyde.

All grapes go through whole cluster press.  Then, the cuvee is barreled down for 100% barrel fermentation.  2/3 are fermented with commercial yeast and the rest is fermented naturally with wild yeast.  This Chardonnay went through secondary fermentation and is aged on lees in 100% French oak (25% new) for 10 months.