The must from grapes picked during the first week in August for the Principi di Butera Chardonnay began its fermentation in stainless steel at a controlled temperature of 20°C (68°F.). It was then partly racked into medium toast oak 350-liter (92 gallon) tonneaux where it continued to ferment for about 20 days. Long maturation on its own lees was followed by a few months’ bottle ageing.