The grapes were hand harvested at 21.5° Brix. The fermentations of this wine were carried out by indigenous yeast and bacteria. It was quite tricky this time around though, it took over two weeks for the juice to start kicking off. One barrel finally started fermenting then some of juice from that barrel was used to inoculate the rest of the barrels. The fermentation of these barrels was not climate controlled in order to blow off fruity esters and lend to a more esoteric white wine. This wine only went through partial malolactic fermentation.
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