Vinification (whites): Purchased as must, directly pressed, lightly decanted, ambient yeast fermentation in tanks or barrels, aging for 7-12 months in barrels. Minimal SO2 added after pressing and before bottling (15-30 ppm total SO2 at bottling).
Vinification (reds): Mostly whole cluster, 2-3 week fermentation and maceration, aging for 6-12 months in tanks or used barrels. SO2 only added after aging (0-15 ppm total SO2 at bottling).
