WINEMAKING

The Fruit

Hand picked and fruit harvested

The Juice

The fruit was handled with care to maximize the whole-berry component and minimize oxidation. This technique allowed the process of carbonic maceration, where fermentation occurs in the absence of oxygen, to occur. The carbonic fermentation produces an abundance of fruit aroma and flavor which we try to retain using a cooler fermentation temperature. 

The Wine

Following fermentation, this wine was aged in stainless steel and oak with minimal new oak component to allow the focus to be on the fruit. Partial malolactic fermentation was used to round the acidity but maintain a bright, fresh, acid driven Pinot. 

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