Malolactic fermentation

We don't do that.

Malolactic is kind of common in a lot of Chardonnays.

We don't do that either.

So the wine is very simplistically raised, you know, looking simply to channel that kind of oceanic lemon, lime, salty, almost margarita reminiscent stance that you might be getting.

I'm not a big fan of them, but go ahead and explain why they can or cannot be helpful.

Well, in easy-to-ferment situations, let's say you had a very clean alcoholic fermentation, no sign of struggle, and you want to put the wine through malolactic fermentation, and your reasonable alcohol... you have good temperature in the cellars, you're not too cold, the ML fermentation should go, no need for nutrients.

But if you have challenging situations where you have higher alcohol, maybe your pH is a little too low.

Those usually don't go hand in hand.