Chardonnay

Producer: Les Pieds sur Terre (Valentin Morel)
Variety: Chardonnay
Country: France
Region: Jura
Farming: Biodynamic, Organic (certified)
Winemaking: Destemmed and pressed. Native yeast fermentation in old foudres followed by aging and malolactic ferm

Producer: Nomadica
Variety: Chardonnay
Country: United States
Region: California - Monterey
Farming: Sustainable
Winemaking: Low-intervention methods. Low sulphur and fermented dry.
Package: 4 250 mL cans

Producer: Chateau de Beru (Athénaïs de Béru)
Variety: Chardonnay
Country: France
Region: Burgundy - Chablis
Farming: Biodynamic (certified), Organic (certified)
Winemaking: Malolactic fermentation with indigenous yeasts. Aged 18 months in old oak and

Producer: Mount Eden Vineyards
Variety: Chardonnay
Country: California
Region: Edna Valley
Farming: Sustainable
Winemaking: The fruit is pressed without crushing and entirely barrel-fermented in two to five year old French Burgundy barrels. Full malo

Producer: Land of Saints
Variety: Chardonnay
Country: United States
Region: California - Santa Barbara
Farming: Organic
Winemaking: Native fermentation in neutral wood. Battonage once a week for the first month. Aged 6 months.
Package: 750mL bottle

Producer: L&C Poitout
Variety: Chardonnay
Country: France
Region: Burgundy
Farming: Organic
Winemaking: Wild fermented and aged all in steel.
Package: 750 mL bottle

This ethereal brut nature style Champagne is like lemon meringue in a bottle, without the sugar. So beautiful.

Producer: Domaine Rougeot
Variety: Chardonnay
Country: France
Region: Burgundy
Farming: Organic and Sustainable
Package: 750 mL bottle

Producer: Bacchus
Variety: Chardonnay
Country: United States
Region: California - Central Coast
Farming: Sustainable
Winemaking: 90% fermented in stainless steel tank, 10% barrel fermented. Aged 6 months in neutral oak and stainless steel.
Package:

Producer: Domaine de la Patience (Christophe Aguilar)
Variety: Chardonnay
Country: France
Region: Languedoc-Roussillon 
Farming: Organic
Winemaking: The grapes are direct-pressed, cold-stabilized and then fermented with neutral yeast in concrete and