Wine Making
Hand-picked over 11 days, all fruit was hand-sorted and destemmed or crushed to small open vats. Stalks were judiciously added back to select parcels for extra aroma and complexity. A mix of natural fermentation and inoculated yeasts. Cuvaison length ranged from 1 to 3 weeks on skins. Hand-plunged a maximum of once per day for gentle extraction and integration of tannin.
