Winemaking
This wine was made exclusively from Dijon clones vines from Quinta Santa Rosa. Clusters were picked by hand in the early pre-dawn hours. After destemming, the berries were cold-soaked with twice-daily punchdowns, which yielded deeply colored juice that was then inoculated with Assmanshausen yeast to accentuate varietal character. Twelve days later, free-run and press fractions were collected separately, settled overnight and racked into French oak: 1/3 new, 1/3 1-to-4 year, and 1/3 neutral barrels.
Full malolactic fermentation was then induced by inoculating with cultured bacteria. It is true to the clonal character, with good structural balance and nuanced fruitiness that is complemented by hints of spice and earth.
