Certifications
Low/no sulfur
Alcohol
14.0%
Analytical data
dry
2.0 g/l residual sugar
6.5 g/l acidity
3.6 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.
Was malolactic fermentation used: no
Was high-solid fermentation used: no
Bottling
Closure: Screw top