Whole cluster pressed to tank, settled briefly before being moved to another tank for fermentation. After fermentation is active, the juice goes down to barrels and puncheons with no more than 15% new oak. No battonage and full ML. Left on lees for 10 months before going back to tank for an additional few months of aging. The site’s beach-like soils make it the sandiest of the vineyards we work with, which lends to its distinct freshness and energy. Sea shell minerality and salinity in balance with meyer lemon and nashi pear.
Zotovich Family Vineyard