"The grapes were picked by hand. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes. No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur (27ppm total). Bottled June 28th, 2019, 230 cases produced."
Varietal Composition: 100% Riesling
Appellation: Cienega Valley AVA
Vineyard Designation: Wirz Vineyard
Aging: 1 month in oak
Production: 230 cases
Winemaker: Ryan Stirm