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100% Pinot Noir from estate vineyards in the Leyda Valley, where maritime influence and summer breezes create an extraordinary environment for Burgundian varieties like Pinot Noir. The special wine comes from a selected parcel where all labor is performed by hand, vine by vine. Clusters are carefully selected to keep yields extremely low. Less than 1.75 pounds of fruit is produced by each plant. The grapes were hand harvested, by women only, on March 29nd. The first cluster selection was made in the vineyard followed by a second one made in the cellar in sorting tables. The clusters were destemmed followed by a careful berry selection. 60% of the berries were crushed softly and 40% kept as whole berries. The grapes were chilled down to 46-50° F for 6 days for cold maceration. Alcoholic fermentation took place at 75-78° F during 7 days with a ”punching down” regime of 3-4 times per day. After dryness, the wine was immediately racked off the skins into french oak barrels for malolactic fermentation and aged for 10 months. 10% of the barrels are new. [+]