Destemmed without crushing into one-ton open top fermentors. Cold soaked for seven days at 50F, followed by direct innoculation of must. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 90F. Total extraction time of 21 days on the skins. Lots were pressed off at between 0 and 2 brix then settled for 3 days before transfering to oak barrels where primary fermentation completed. A small amount of clean lees from the settling tank were added to each barrel. Secondary fermentation occured naturally without innoculation the following Spring. The barrels were racked once before the 2009 harvest and then allowed an additional 9 months in barrel. Bottled unfined and unfiltered in June, 2010.
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