Chardonnay and Pinot Noir clusters are hand-picked into shallow boxes, then the two types of grapes are gently crushed separately. After fermentation the wine is drawn off the gross lees and the Chardonnay and Pinot Noir are blended to 70% – 30%. The wine is then stored in steel tanks and bottled the following spring, and cultured yeasts added. After at least 24 months on the lees, the bottles are manually riddled, and the wine is disgorged and bottled.
Chardonnay and Pinot Noir grafted on Kober 5BB. Vineyard layout: 3,2 m x 0,8 m. Vine trellising: Trentino pergola system.
3.000 vines per 2,5 acres
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.