Summary

Destemmed grapes, that have had some minimal sorting, are loaded into open top neutral vessels. After a brief period of cold soaking to extract additional color, a warm fermentation will begin using cultured yeast. During the course of fermentation, automated pump overs and punch downs are common to increase extraction and reduce reductive compounds, A short post-fermentation maceration (up to a week) on the skins is common to extract some tannin and additional color. After pressing malolactic conversion can occur in tank, and oak alternatives (chips or staves) will add oak flavors during a maturation of less than a year before fining, filtering, and bottling.

Key Varietals

• Pinot Noir