20% of the Avni 2018 comes from Bunker Hill Estate and 30% from Van Duzer Corridor, and 9% from Chehalem Mountain. Additionally, some of the best sources from the Eola-Amity Hills have gone into making Avni 2018 Chardonnay.
Whole cluster pressed, settled in tank for 24 hours on average, barrel fermented and then aged in a combination of 16% new, 600-liter puncheons and 64% old French oak barriques and left to age for 11 months. Around 20% of Avni 2018 was fermented for the first time in temperature-controlled concrete tanks before aging in neutral barrels. Full malolactic fermentation was completed in each vessel and then the wines were put back in tank with their lees for five months prior to bottling. Organic. Biodynamic
Lingua Franca, Avni Chardonnay Willamette Valley