The grapes are gently pressed with the whole bunch, followed by a night of rest and settling in a stainless steel tank. Half of the grapes are naturally fermented in older large-sized French oak barrels, while the rest of the juice was blended with natural yeast and fermented in new 225-litre French oak barrels and stainless steel tanks. Fermentation and maturation in barrel takes a total of four months. Partial malolactic fermentation takes place in barrel. The wine is then transferred to stainless steel tanks, blended and prepared for bottling. The Sphynx Chardonnay shows intense aromas of limestone, orange blossom, butterscotch and crème brûlée. Subtle vanilla aromas mingle both on the nose and palate with flavours of pear and dried apple. It is complemented by a silky, elegant structure and creamy texture, which in turn is tempered by clean acidity and chalky minerality. Tastes great with pork, salmon, tuna and poultry.