Bress is a sustainable farming enterprise that champions collaboration with like-minded family-owned business, both in Australia and overseas, across a diverse range of artisanal produce and bespoke events.
Our Bress 2008 Blanc de Blanc was treated in this manner. 100% Chardonnay from the Mount Macedon Vineyard was whole bunch pressed to tank for 48 hours of settling. The juice was then racked to tank for primary fermentation.
Post primary fermentation the wine was settled, racked, seeded for second fermentation and bottled Secondary fermentation in this bottle took approximately 4 months and we then left the wine on lees for another 11 years. That said, we would taste a bottle every six months or so to determine when to disgorge the wine.
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