WINEMAKER’S NOTES : The fruit was foot stomped and left on the skins for 12 hours. We pressed into stainless steel tank where all three varieties fermented together just over 18-21 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. This is a 100% finished wine, meaning it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation. VARIETIES : 85% Valdiguié | 14% Zinfandel | 1% Trousseau LOCATION : North Coast VINEYARDS : Ricetti, Rosewood + Wirth Ranch ALCOHOL : 11%
There are no reviews yet.