Description
Hand harvested and organically grown; not de-stemmed or crushed. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for 16 days then pressed to tank, settled, then racked to barrel the following day. Racked twice prior to bottling. Total Of 25 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
