Winemaking: Hand-harvested at night the fruit is hand-sorted to cull out only the best clusters before gently whole-cluster pressed to extract only the purest free run juice. The free-run juice is cold settled overnight then barrel fermented in 100% French oak barrels, 80% neutral - 20% new, at a cool temperature to preserve the wonderful esters. In the traditional Burgundian method, the wine is aged sur-lie, with regular stirring. Malolactic conversion was completed in the barrels during aging. Lees stirring facilitates the completion of malolactic conversion while preserving fruit esters. The wine is aged for approximately 11 months in French oak barrels. The wine clarifies naturally, without fining or filtration with a single, careful racking prior to bottling.
Call us: (707) 317-6617