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Stefano Lubiana 'Collina' Chardonnay
DescriptionWinemaking is simple, straightforward, almost a secondary notion. Vineyard attention to detail paramount. Grapes are handpicked in the cool of the day to arrive at the winery 200m away in perfect condition. Here they’re hand sorted and whole bunch-pressed to tank. Hard pressings go to brandy production on site. Sometimes a small amount of sulphur is added prior to decanting to barrel for natural fermentation. The wine ferments in the underground cellar at 16-22˚C, usually with no cooling, depending on the yeast strain we get that year. After ferment we inoculate for malolactic conversion, otherwise it never happens with the low pH and cold cellar we have. Malolactic conversion is an important part of our style and we are lucky we can still do it without ever needing to add acid.
We make our Chardonnay like the wines we like to drink; we don’t follow trends such as early picking. We like Chardonnay with delicacy, good natural acid drive, nice evident mid-palate weight, good length, a whiff of gun smoke and not too much fresh “Chardonnay” character. More minerality than fruit.” Steve & Monique Lubiana
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