Climate: Warm days and cooler temperatures at night due to the fog and ocean influence.
Soil: Clay soils.
Harvest: Manual harvest
All of our vineyards are harvested by hand. The process starts with two people sorting through every cluster on an incline table. The clusters are then gently de-stemmed.
All of the red varieties are generally cold soaked for 2-3 days to achieve a homogeneous “must” and to kick start the phenolic extraction. All red fermentations are inoculated with commercial yeasts to allow control on temperature, microbial activity and maceration techniques. The average time on skins range from 10 to 22 days.
All reds go through malolactic fermentation.The goals for the MLF process is to be slow and last for at least 2 to 3 months.
Aging : Franch oak, 70% new. Medium toast and in barrel for 20 months.
Acidity 6.2 g/l
Residual sugar 3.5 g/l
Alc % 14.60%