I practice minimal intervention winemaking with all of the wines I make. These grapes were harvested and brought directly to the winery to be pressed onto dry ice. After settling the juice, it was gravity racked to a naturally cool fermentation that lasted for 19 days. After fermentation, it was immediately racked to stainless steel drums and sulfured to inhibit malolactic fermentation. It aged in stainless steel for 6 months before being bottled. 

Varietal: Gamay (Blanc de Noir)

Region: Arroyo Seco, California