Fermentation: Grapes destemmed, 100% whole berry fermentation. Automated berry sorting. Fermented on the native yeasts. Pressed at nine days. Natural malolactic.
Barrels: 100% new air-dried oak; 95% American, 5% French
Aging: Seventeen months in barrel
All estate grown Monte Bello Vineyard grapes, organically farmed, hand-harvested, destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; 0.10 g/L calcium carbonate added to moderate the high natural acidity in two of the twenty-nine fermenters; oak from barrel aging; minimum effective sulfur 35ppm at crush, 92ppm during aging; pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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