The grapes were de-stemmed together and rested on their skins in an open top fermenter for 5 days before pressing off into large neutral puncheons, where it underwent primary, and full malolactic fermentation on its lees. Letting the grapes spend of few days on their skins creates a fully aromatic wine without it gaining tannin structure like a full skin contact wine. The color is minimally effected as well.
The short of it with this wine was that I lost the organic crop I had secured two weeks before harvest, and scraped together some organic crop before hitting a wall. I ended up deciding that I wanted to make a white despite it not being entirely organic crop. There was also a matter of if I didn’t use this l.i.v.e certified crop, no one else would and I didn’t want that either.
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