Winemaking

The grapes were picked by hand on September 28th and given 36 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes.  No sulfur was added to allow the juice to oxidize slightly.  After a 36 hour cold settle in tank, the clean juice was racked off the solids to stainless steel tanks for spontaneous fermentation. Sulfur was added a month prior to bottling. Racked to tank one week prior to bottling. Unfined and unfiltered. Bottled June 5th, 2021. 145 cases produced.

Wine Stats

Brix at harvest: 20.0

Titratable Acidity: 6.9 g/L

pH: 3.20

Residual Sugar: 0.1 g/L

Alcohol: 11.6%

No Added Sulfites ØØ