Stir it up

A common misconception is that once harvest is over and the wine is fermented and put into barrels, the work essentially ends until it is time to bottle.  While our Chardonnay and Pinot Noir are gently aging in their French Oak cocoons, there is still much work to be done.

One of the tasks at La Crema, is the labor-intensive process of manually stirring each and every barrel of Chardonnay.

All of our Chardonnay is “aged on the lees,” which means that the wine still contains sediment and yeast particles from fermentation. By periodically stirring the wine, it comes into direct contact with the lees, which helps create that uniquely La Crema flavor, richness and mouth-feel.