Varieties: Pinot Noir (97% clone 667 and 3% clone 115)
Winemaking: The majority of the grapes are fermented as crushed whole bunches skin ferment for 20 days, 3% undergo carbonic maceration for 5 days and 2% spend 10 days on skins. Pressed, blended, aged in old oak barrels for 9 months. Bottled without filtration, fining, or sulfur.
Personality: like if Alstroemeria grew up a bit, went to a good school, and started to think about maybe moving to Burgundy? Refined, tannic, spicy with a promising future.
Winemaking: The majority of the grapes are fermented as crushed whole bunches skin ferment for 20 days, 3% undergo carbonic maceration for 5 days and 2% spend 10 days on skins. Pressed, blended, aged in old oak barrels for 9 months. Bottled without filtration, fining, or sulfur.
Personality: like if Alstroemeria grew up a bit, went to a good school, and started to think about maybe moving to Burgundy? Refined, tannic, spicy with a promising future.