The finest Chardonnay grapes are selected from the Nozzole estate’s 222 acres of vineyards at 984 feet in elevation. In order to obtain concentration and complexity, yields are kept low. The vines for Le Bruniche are on one of the estate’s highest hillsides, where excellent sun exposure and limestone and marl soils help to maintain an optimal ground temperature. For this wine, the grapes were gently pressed and the juice cold settled for 24 hours. The must was fermented for about 15 days in stainless steel vats at a controlled temperature and stayed on the lees for about 3 months. Malolactic fermentation took place in stainless steel tanks and the wine was aged at least two months in bottle before release. The wine sees no oak contact.