We blended two picks of SB to make Disco. Each pick was divided into two; carbonic maceration and a reverse saignée. The carbonic was uncrushed
whole clusters into a sealed up tank for 2 weeks - then pressed and fermented in neutral barrels. The reverse saignée is where half of the total fruit was added to a fermenter as uncrushed whole clusters. The other half is direct-pressed juice that is pressed into those clusters where it’s pumped over daily. This allows the juice to be in contact with the skins until dryness (three weeks) thereby reducing both the amount of skins proportionate to the juice and, as a result, tannic extraction. Organic
Subject to Change, "Disco!"