Description

We essentially made five lots of wine, and then blended them all together in the summer before bottling. We have two amphora made by Andrew Beckham that are used in this wine, and make up about 50% of the final blend. We took one and filled it with destemmed Pinot Gris, and left it on the skins for 9 months. The other, we fermented a mixture of direct pressed Ribolla Gialla and Tocai Friulano. In addition to those, we did a 30 day skin contact in open fermenter of Pinot Gris, another of Ribolla/Tocai, which were both aged in neutral Burgundy barrels. Lastly, we also pressed some Chardonnay, which was fermented and aged in neutral oak.