Description
Cabernet Franc: Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 24 hours prior to racking to barrel. Native primary and secondary fermentation No sulfur used at pressing. The wine was racked once prior to hand bottling. Total of 25 ppm so2 added.
Gamay and Pinot Noir: Hand harvested and organically grown; eight days carbonic maceration then presssed and fermented in barrel. No sulfur used at pressing. Racked to blend total of 25 ppm SO2 added.