Phenolically ripe grapes are handpicked, cooled before a gentle

crushing, open fermented in 600kg lots, hand punched down

three times daily, and put into the barrel at 5 degrees Balling to

finish fermentation in barrel.  The wine is racked three times

before bottling a year later and is further aged in bottle for at

least a year before release.  We feel we have a special site and

our goal is to bottle what comes from the vineyard.  We add

only yeast and minimal sulfur to the wine and take nothing out. 

 Our goal is a limited edition, terroir driven wine that is drinkable

now as well as able to mature further in the bottle.    

Chemical Analysis

Alcohol:                15%

pH:                        3.8

Total Acid:            6.0

Swiss Air International Awards    -   Silver

Decanter World Wine Awards       -   Bronze