The chardonnay at Overnoy-Crinquand is fermented in wood where the malolactic fermenatation also occurs; the “elevage” is in “demi-muid” (500 – 600 liter barrels); the wine spends a minimum of two years in barrel before being bottled

While there is a virtually no sulfite used during the aging process; the wine is remarkably consistent and pleasing. although the wine is not purposely aged “sous voile”, it is never topped up during its time before bottling and there is only a single racking during the “elevage”.

The wine displays excellent, firm acidity, is rather full in the mouth, quite honeyed in its nose and flavor, fine with a persistent, mineral-dominated finish.