Harvest
The fruit was harvested the second week of October, we had ripe flavor development without botrytis or any rot. The grapes were hand-picked and gently destemmed, then allowed to macerate on their skins for 24 hours before being gently pressed. This encourages aromatics, color, and textural extraction.
Bottling
The wine was packaged under a screwcap to maintain its longevity and aromatics.
Winemaking
The juice was settled overnight without sulfur before being transferred to stainless steel fermenters to ferment with native yeasts at cold temperatures. The fermentation slowly went to complete dryness after several weeks. The long slow fermentation maintained aromatics and increased body and mouthfeel.
Aging
The wine remained on its full fermentation lees for 14 months in neutral oak puncheons before being gently cross-flow filtered & bottled
