Chalmers Fiano is whole bunch pressed and wild fermented on fine solids in
stainless steel tanks. The temperature of fermentation is limited to 15 degrees.
After fermentation is finished the wine rests on lees in very old french oak
barriques for 10 months before being bottled. The Fiano is then aged in bottle
for at least a further 12 months before release allowing the wine to develop in
richness and texture.
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