After crushing the grape juice is immediately sent to 50% new and 50% second fill French oak barrels where the wine ferments. After fermentation the wine is allowed to mature in the barrels for 12 months. Batonnage is administered where the lees in the barrels will be stirred up back into the wine. This enriches the wine and releases more flavours and gives the wine a finer, smoother finish. The final product is a style of Chardonnay that possesses the big oaky flavours which appeals to New World wine drinkers, but also the lighter toasty flavours that leaves enough leeway for the wine drinker to enjoy the fruit flavours. A classic example of La Petite Ferme's Oaky, Smokey, Fruity Chardonnay.