Description

The pinot gris is a skin contact white – so it has picked up some colour, giving it a bronze-like complexion. The idea came from a couple of places I have worked, as well as a known wine technique in Italy, Ramato, described as having a teasing, tactile texture and coppery hue. The juice spent six days on skins before being pressed off and naturally fermenting to completion. Once fermentation was completed, lees stirring (reincorporating the dead yeast cells that have settled) was undertaken to build texture in the mid palate and help round out the wine.