Pinot Gris Essence

The grapes were hand harvested and arrived at the winery in the early morning hours. Upon arriving at the winery, the grapes were immediately and gently pressed extracting only the most optimal juice quality. The press used for this wine is unique in that it allows all press cuts to be protected from oxygen via the use of nitrogen blanketing, thereby preserving the natural aromas and flavors of the grapes. Throughout the production of this wine, reductive winemaking tactics were employed to prevent the exposure to oxygen.
The pressed juice, was then transferred to a stainless-steel tank in which the juice was clarified via a flotation pump. This technique floats the sediments to the top of the tank via micro-bubbles of nitrogen. Once successful separation was achieved the clear must was racked from the bottom of the tank to another stainless-steel tank in which it fermented. The fermentation was conducted at a low temperature of 13°C for approximately 24 days to optimize the aroma and flavor profile. Upon completion of the alcoholic fermentation the wine remained in tank for a 4-month period of “sur-lie” ageing.