Hand harvested, destemmed whole berry directly into the fermentor, cold soaked at 55 degrees until the onset of robust native fermentation, then inoculated and fermented to a peak temperature of 85 degrees, punched down by hand 3 times a day - all techniques to maintain fruit aroma and flavor. 100% malolactic fermentation. Cooperage 100% French oak, 20% new for 13 months. Mercier, Francois Freres and Billon barrels; Vosges and Allier forests.
Fratelli Vineyard in the Santa Clara Valley.
Cooperage: 100% French: Francois Freres, Billon, Mercier