Vineyard management: practicing organics & biodynamics
Winemaking: Spontaneous fermentation, no fining, no filtration. No sulfur at crush and minimum upon bottling.
The grapes are hand harvested and undergo spontaneous fermentation with native yeasts over 10 months. The wine is then aged an additional 10 months in neutral oak barrels and bottled under a crown cap. Unfined and unfiltered. The results are a naked expression of our reductive soils,” says Jarad.
Winemaking: Spontaneous fermentation, no fining, no filtration. No sulfur at crush and minimum upon bottling.
The grapes are hand harvested and undergo spontaneous fermentation with native yeasts over 10 months. The wine is then aged an additional 10 months in neutral oak barrels and bottled under a crown cap. Unfined and unfiltered. The results are a naked expression of our reductive soils,” says Jarad.
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