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In the cellar:
Three separate ferments: 1 ton carbonic, 1.5tons whole cluster, and 1.5 tons 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. Mostly pump-overs, with the occasional punch-down. Lots drained separately, but pressed together. Blended 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: 12.5%
pH: 3.5
r/s: 0.50 g/L
TA: 6.90 g/L
cases produced: 250