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45% Chardonnay (10 % Organic Dry-farmed, 35% L.I.V.E Dry-farmed)
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35% Gruner Veltliner (L.I.V.E Dry-Farmed)
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20% Albarino (Organic Dry-farmed)
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Native yeast wild fermentation
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5 months in neutral oak puncheons
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Unfined unfiltered
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No added SO2.
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Serve at 42-50 degrees
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.