Chardonnay in Argentina is commonly enhanced using which cellar techniques?

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Chardonnay from Argentina is often crafted to be fuller and more complex, and three cellar techniques commonly contribute to that profile. Barrel fermentation adds oak-derived flavors and a rounder mouthfeel, a style frequently seen in Mendoza and other producing areas. Malolactic fermentation softens sharp acidity and brings creamy, buttery notes that balance the wine’s structure. Lees stirring, or batonnage, enhances texture and body, giving a wine with more richness and persistence on the palate. Wineries frequently employ a combination of these methods to build depth, weight, and aging potential, so using all of the above best reflects typical practice.