Winemaker: Ben Riccardi
Yeast: native, vineyard derived
Fermentation: natural alcoholic and malolactic fermentation
Aging: 7 months barrel aging in 400L and 500L Dargaud & Jaegle oak puncheons, all second fill.
Fining/Filtered: only bentonite clay fining for heat stability (vegan winemaking practices), sterile-filtered
Sulfites: less than 100ppm total SO2
Grape varieties : Chardonnay
Grape yield : 3.5 tons/acre
Exposure : West-facing slopes
Soil : Alluvial glacial till, moderate + vigor
Alcohol : 13.1%
Acidity : TA 5.8 g/L pH 3.41
Residual Sugar : Less than 4 g/l
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