The grapes from both vineyards are harvested by hand at dawn, with each vineyard harvested at a slightly different time to optimize grape ripeness and enhance the accumulation of rich grape aromas while maintaining a refreshing character. The grapes are delivered in small crates to the winery and immediately undergo whole bunch pressing, the conventional process used in the Burgundy region to produce complex and elegant wines. The juice is fermented in stainless steel tanks with almost no clarification, and a few days later is transferred for fermentation in French oak barrels, 30% of which are new and the remainder one year old, each with a volume of 300 liters. When alcoholic fermentation is completed, some of the wine undergoes malolactic fermentation, after which the wine continues to age on its lees ( sur lie) for nine months. A small part of the wine is also left to age "sur lie" in a stainless steel tank, without malolactic fermentation, in order to maintain the grape’s refreshing qualities.
The Binyamina Reserve Chardonnay blend incorporates 75% of the wine fermented in wooden barrels and 25% of the wine from the stainless steel tank.