The chardonnay at Overnoy-Crinquand is fermented in wood where the malolactic fermentation also occurs. The wine spends a minimum of two years in barrel before being bottled, and there is virtually no SO2 used during the aging process. Although the wine is not purposely aged “sous voile,” it is never topped up during its time before bottling and there is only a single racking during the “elevage.” The wine displays excellent, firm acidity and is rather full in the mouth. Quite honeyed in its nose and flavor, this certified-organic wine is fine with a persistent, mineral-dominated finish.
Winery: Domaine Overnoy-Crinquand