Description
Auxerrois grown on volcanic soils from Eola-Amity Hills in the Oregon at 600 feet elevation. Grapes are fermented wholecluster with 30 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control then aged in a 600 liter neutral French oak barrel for six months. A small sulfur addition before bottling is the only addition to this wine. No filtration.
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