Alcohol
14.5%
Analytical data
dry
1.2 g/l residual sugar
5.7 g/l acidity
3.45 pH
Vinification
Specific parcels of fruit were selected for the Black Label Pinot Gris. The grapes were harvested and quickly crushed. After settling, 80% of the juice was fermented in tank at various temperatures, and with various yeast, to capture varietal character and maintain freshness. The balance, 20%, was fermented in old French oak to increase the body and complexity of the wine.
Bottling
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