Summary

A crushed fruit fermentation wine, where machine-harvested and sorted grapes are pressed quickly after harvest as whole bunches. The must is clarified and fermentation is often performed by cultured yeast at cool temperatures in neutral vessels to retain primary fruit aromatics. Wines will go through malolactic conversion and may be briefly kept on the lees, for freshness and texture more than aroma. Maturation occurs in tank before fining, filtration, and bottling.

Key Varietals

• Pinot Gris