Valdiguie, 'Northern Sonoma'

Fermented in open top stainless steel fermenters, around 25% whole cluster and the remaining de-stemmed. Fermentation occurred naturally by wild yeast. Punchdowns were done by hand throughout fermentation, starting with once per day, up to three times per day during the peak of fermentation, and then back down to one until completely dry. Pressed to neutral French oak barrels, spontaneous full malolactic fermentation, then aged almost one year before bottling. Only five barrels produced. 14.5% ABV