Lamelle is crafted through a process of cold pressing Chardonnay grapes. These grapes are meticulously hand-harvested at the peak of ripeness, packed in 10kg cases, and stored in refrigeration at 5-10°C overnight. The following day, the grapes undergo destemming and gentle pressing to prevent the extraction of unwanted compounds. The resulting juice is then transferred to stainless-steel tanks, where it undergoes clarification to remove any sediments. Subsequently, fermentation occurs at a controlled temperature of 15-17°C. Following fermentation, the wine rests on yeast lees for approximately 60 days before being decanted and finally bottled.