Production notes
Fruit was pressed into neutral oak barriques where spontaneous fermentation took hold. Two different lots, one of early season fruit and the other of later-picked varieties, were blended before bottling.
Slightly before dryness was achieved, the wine was chilled and racked to reduce cloudiness. After bottling, fermentation resumed and finished in the bottle, resulting in a dry wine with approximately three atmospheres of pressure. No added sulfites.
The finished wine is hazy and bright, reflecting life at our vineyard.
