Description
Our commitment to sustainability and organic practices is reflected in our winemaking process. Our grapes are carefully hand harvested and grown using only organic methods. After being 100% de-stemmed, they are fermented on the skins in open top fermenters with daily punch downs. We rely on native yeasts and bacteria for both primary and secondary fermentation, and avoid the use of sulfur during harvest. Once the wine has fermented to completion (16 days), it is pressed to tank, settled, and then racked to vessels the next day. To stay true to our minimalist (lo-fi) philosophy, we add a total of 25 ppm so2, and the wine is bottled unfined and unfiltered.
