Summary

A crushed fruit fermentation wine, where destemmed grapes, that have had some minimal sorting, are loaded into open top neutral vessels. After brief cold soaking to extract additional color, a cool fermentation will begin using cultured yeast. Automated pump overs and punch downs are common to increase extraction and reduce reductive compounds, A short post-fermentation maceration 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 brief maturation before fining, filtering, and bottling.

Key Varietals

• Pinot Noir