All the vineyards were harvested between the end of September and early October. We pressed these grapes as quickly as possible when they came into the winery whether it was day of night in order to keep the flavors fresh- the key to great Pinot Gris. We settled it for 48 hours ina chilled stainless steel tank and then racked off the sediment to another stainless steel tank. We chose Epernay II as the yeast here because we can control it with temperature. We intentionally stopped fermentation to leave 5.9 grams/liter or roughly .5% residual sugar.
We make wines that reflect the character of the land where they’re grown, using only naturally cultivated yeast and sustainable farming practices.
NO SUGAR ADDED
Any sugar in our wines is completely natural and comes from the grapes themselves, not added. This is known as residual sugar, or what’s left after fermentation. Typically, it is merely trace amounts.
100% Plant-Based. No animal products are used in making our wines.
LOW IN SULFITES
Sulfur is a natural by-product of grape fermentation. To maintain freshness and prevent harmful bacteria from occurring, we add minimal sulfur (100 parts per million) to the wine. By comparison, this is significantly less sulfur found on any dried fruit like raisins or apricots.
We let the grapes speak for themselves.
We never add any color, flavoring, alcohol or preservatives other than sulfur, to our wines.
No products containing gluten are used in making our wines.