Organically grown in the Sierra Foothills at the David Girard Vineyard. Carbonic fermentation for 10 days followed by a mild foot stomp to complete the fermentation process. This wine spent six months in neutral wood before bottling, and it has no dissolved oxygen. This is a soft, fruit-forward wine that benefits from being served either cold or at cellar temperature. Natural yeast fermentation, no added filtration or fining.
