Tasting notes: Ripe lychee, jackfruit, & white jasmine on the nose, orange peel & lychee water on the palate.
We fermented the Tocai Friulano on the skins in sandstone jars for 10 days, then basket pressed the juice back into 2/3 sandstone jar and 1/3 neutral French oak barrel to age. The Trebbiano was fermented on the skins for 3 days in sandstone jar, then basket pressed back into sandstone jar to finish fermentation and age. All wine was fermented using only native yeasts, no sulfur was added during fermentation and we left the wine unfiltered to showcase its natural texture. Total aging was 6 months. This was our first crop working with Trebbiano and since the yields for Tocai were very low for 2021, we decided to blend the two wines together for this year’s release. The wine comes alive with Trebbiano and its uplifting acidity. We know you will enjoy!
VARIETALS: 60% Tocai Friulano + 40% Trebbiano
LOCATION: Mendocino County
VINEYARD: Fox Hill Vineyard
ALCOHOL: 12%
TOTAL PRODUCTION: 320 cases
