Fruit for the Tulia was hand harvested from some of our oldest Chardonnay vines and was pressed direct to old French oak puncheons for a wild fermentation. The wine underwent a very long slow fermentation throughout the winter and once complete it was kept cool to prevent the malolactic fermentation from occurring. After over wintering in oak the wine was then racked to tank in early summer and then filtered before bottling in late February 2018 for the second fermentation, it was then disgorged in July of 2020 with no sugar added to the dosage.