- Sep 11, 2012
- Reaction score
Good morning. My plan is to make a full bodied, oaked, buttery Chardonnay this year. I am going to ferment with oak and put it through MLF. While reading up on making full bodied Chardonnay I read that the wine should be left on the gross lees and stirred everyday for a few weeks, one day a week and so on. I’ve never heard of aging on the gross lees and assumed batonnage was always done on the fine lees. Can anyone give any insight?