Whole cluster pressed. Settled for one week in stainless steel tank at 45 degrees no SO2 added, no other additions were made to juice. Racked to 22 HL foudre and stainless steel barrels. Primary fermentation with indigenous yeast lasted approximately eight weeks. 100% malolactic fermentation was completed. Aged for six months in foudre. Cold stabilized, no fining, light filter for clarity (5 micron). Bottled February 28, 2012. A total of 310
Whole cluster pressed. Settled for one week in stainless steel tank at 45 degrees no SO2 added, no other additions were made to juice. Racked to 22 HL foudre and stainless steel barrels. Primary fermentation with indigenous yeast lasted approximately eight weeks. 100% malolactic fermentation was completed. Aged for six months in foudre. Cold stabilized, no fining, light filter for clarity (5 micron). Bottled February 28, 2012. A total of 310
1 person found it helpfulJan 11th, 2014
Pretty basic, easy-going drinker that doesn't really overwhelm in any way, which is either a good or bad thing, depending on what you're looking for...
Pretty basic, easy-going drinker that doesn't really overwhelm in any way, which is either a good or bad thing, depending on what you're looking for...
May 14th, 2015
Santa Barbara County, Central Coast, California, USA
