Made with hand picked grapes from three different vineyards. At the winery a 24 hour maceration was used to extract tannins, aroma and flavour. After racking the juice is added to barrels for the spontaneous fermentation. Read more..
The grapes were picked by hand over several passes between three different vineyards. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins (Riesling/Scheurebe) and direct press (Chardonnay). No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another barrels for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in barrel on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. 32 ppm free sulfur at bottling, Bottled June 5th, 2021. 340 cases produced.
Made with hand picked grapes from three different vineyards. At the winery a 24 hour maceration was ..
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