Description
Destemmed and fermented on the skins for two week days in a 1.5 ton stainless steel open top fermenter. Punched down once a day. Pressed and barreled down in to neutral French oak barrels. Aged 10 months.
All Lo-Fi wines are fermented via native yeasts and bacteria. Nothing is added, no nutrients, commercial yeasts, bacteria, enzymes, tannins or other popular fermentation agents. We added a total of only 25 parts per million So2 prior to bottling in keeping with our low intervention, “Lo-Fi” philosophy.
Bottled without filtration or use of any fining agents.
Best drank at red wine temperature. Slight Chill.
