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Alcohol: 14% Titratable Acidity: 5
23 g/L Malic: 2
Fermented to dryness and left over winter before going through malolactic fermentation
Tannins are smooth with graphite finish and driving acid
minimal filtering and sulfur added
2025 Pinot Gris Gris Alcohol: 14% Titratable Acidity: 5The pinot gris is a skin contact white so it has picked up some colour, giving it a bronze like complexion. The idea came from a couple of places I have worked, as well as a known wine technique in Italy, Ramato, described as having a teasing, tactile texture and coppery hue. The juice spent six days on skins before being pressed off and naturally fermenting to completion. Once fermentation was completed, lees stirring (reincorporating the dead yeast
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