Description
Hand harvested and organically grown; not de-stemmed or crushed. Whole cluster pressed to tank. Settled twenty-four hour then racked. 10 ppm so2 added to inhibit malolactic fermented. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. The primary fermentation lasted for 25 days after which the wine was topped. Total Of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
- We also have some Magnums available! Just Ask.
