The Chardonnay is grown on twenty-five small hilly hillside terraced plots with an average size of about 0.8mu. Winemakers carefully selected twelve small plots of grapes with optimum ripeness. The bunches are carefully selected by hand, and then carefully sorted before the whole bunch were gently squeezed in the small membrane press. After minimal settling, the juice was racked into old French oak barrels and left alone to ferment naturally with wild yeast. Following a cool and slow fermentation, the MLF was developed naturally in the barrels. The entire fermentation process last for approximately three months, the wine continued to mature on yeast lees for a further nine months. In 2020, we increased the use of one year old French oak barrels and prolonged the low-temperature fermentation time, allowing the lemon, citrus, stone fruit, and other fruit flavours to be fully revealed.