In the cellar:
Three separate ferments: carbonic, whole cluster, and de-stemmed. Carbonic was wrapped up for a 7-day carbonic ferment. The whole cluster was foot-trod before fermenting. The de-stemmed started with a two day cold soak before moving into the sun for kicking off native fermentation. Blended together in barrel, aged in neutral 228 L french oak barrels and one 500 L puncheon.
In the vineyard:
Green Valley Vineyard in Solano County is a hidden gem only 15 minutes East of South Napa. Old vines planted in 1984, Valdiguié was widely known as Napa Gamay. Organically farmed by a team lead by Canalisio (who’s been farming the vineyard since first plantings), this site has well-draining soil and calm bay breezes off the San Pablo that moderate the temperature.
chemistry & production notes:
abv: 13.2%
pH: 3.28
r/s: 0.50 g/L
TA: 6.80 g/L
cases produced: 235