Description
Our Pinot Gris was fermented and aged in 50% mixed age oak barrels and two clay amphorae. Primary fermentation and malolactic fermentation were both spontaneous. Cool slow fermentation with extended yeast lees contact of six months. The barrel portion of the wine was lees stirred weekly. One amphora was filled with whole Pinot Gris berries, fermented and aged on skins for six months before being drained without pressing. The two resulting wines were blended and prepared for bottling.
Certifications
Low/no sulfur
Alcohol
13.5%
Analytical data
2.57 g/l residual sugar
4.52 g/l acidity
3.38 pH
Vinification
Was malolactic fermentation used: no
Was high-solid fermentation used: yes
Bottling
Closure: Natural cork