The focus of the Visdom (wisdom in Norwegian) bottling lies in secondary and tertiary
aromatic development in Chardonnay. With extended aging prior to bottling we see a
decline in fruit and an increase in vineyard expression. After 18-22 months of aging in
barrique, the wine is bottled with a small amount of fine lees. 

This wine was barrel fermented with native yeasts in french oak (10% new, 50% 2nd fill) and
aged sur lie for 20 months, allowing it to finish native malolactic fermentation. It was
bottled unfiltered, with a small addition of fine lees, then bottle aged for another year
prior to its release.