Varietals: Pinot Noir, Chardonnay & Riesling
Farming: Organic, Low added SO2
Fruity on the nose and true its base of white grapes with juicy citrus notes.
The grapes were picked by hand. At the winery the grapes were given 24 hours of whole cluster maceration (Riesling, Pinot Noir), followed by pressing the grapes. No sulfur was added to allow the juice to oxidize. The Chardonnay was pressed directly after harvest. After a 36 hour cold settle in tank, the clean juice was racked off the completion of secondary fermentation with elevage in barrels on fine lees. Racked off fine lees a month prior to bottling and blended. The only addition we ever use is sulfur, 32 ppm total SO2.