The key to producing Chardonnay wines that truly evoke their terroir is a gentle hand in the cellar. Utmost care must be taken every step of the way, and is the mantra for the cellar team behind Le Champ Aux Alouettes. The vineyards sourround the winery, limiting deleterious impact on the grapes linked to long, bumpy voyages to the press. Long and slow is the philosophy, not only in the pressing cycle but also with the fermentation – carried out at low temperatures in stainless steel. This allows for maximum flavor development in the finished wine, which is bottled before the subsequent vintage’s harvest.