Each of the three varietals are harvested earlier in the season to ensure the finished wine is bright, crisp and lower in alcohol. The grapes are whole cluster pressed at the winery into cold stainless steel tanks, where each varietal undergoes a slow fermentation to dryness. This patient method captures the varietals’ aromatics and flavor. The blend is determined and the wine is returned to neutral French oak puncheons to integrate before being bottled in the early spring of the new year.
For the 2015 vintage, we’ve chosen to use Sangiovese (Fiore Vineyard) for its tannin, structure and aromatics as the backbone (40%), Dolcetto (Walker Vineyard) for its lush fruit character (30%), and Barbera (Walker Vineyard) for its great color and acidity (30%).