I am forming a picture and want to know if I am thinking on it correctly. I am picturing a grid where the x axis is oaked. where chardonnay can range from 0 percent to 100%.. and then a y axis which deals with malolactic fermentation, which also ranges from 0 to 100%. And the picture I am forming is that a chardonnay can fall anywhere in this grid, depending upon the wine maker. Is this about right ? ..If so, are most chardonnays 50% oaked or less ? what about malolactic fermination...Is there any generalities that can be made ?