Vinification takes place in leased space under
the supervision of our consulting winemaker,
Nick Goldschmidt. The grapes are gently
destemmed and each small batch is cold soaked
for 2 days in our small fermenters. Fermentation
with indigenous yeast is encouraged; however,
cultured yeast is added after 3 days in order to
guarantee completion.
We sprinkle the cap twice daily and maintain a
moderate 80-degree maximum temperature in order
to preserve the natural aromatic complexity. We
strive for elegance, balance, and clarity.
We age
our wines in Demptos thin-stave French oak for
18 to 20 months where it completes malolactic
fermentation. Approximately 50% of the barrels
are new and 50% are once used, depending on the
requirements of the clarified in the barrel.
Prior to bottling, the wine is blended in a tank
where the wine settles and further clarifies. |
|
> Nick Goldschmidt |
