Production Notes
The fruit for this wine was sorted and gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. After 10 months of aging in French oak barrels, 44% of which were new, 33% once used, we bottled the wine on September 14th, 2020.