Hand harvested and organically grown; 100% de-stemmed. Pumped over once daily. No sulfur used at harvest. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for two weeks then pressed to tank, settled, then racked to barrel the following day. Total of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
Lo-Fi Wines Cabernet Franc Coquelicot Santa Barbara Valley
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Specifications
| Winery | Lo-Fi Wines |
|---|---|
| Varieties | Cabernet Franc |
| Farming Practices | CCOF certified organic |
| Soils | Ballard gravelly fine sandy loam |
| Harvest Technique | by hand |
| Yeast | ambient |
| Fermentation | whole cluster, semi-carbonic / pressed after 16 days to barrique |
|---|---|
| Malolactic | full malolactic fermentation by naturally occurring bacteria |
| Maturation | 9 months in neutral, 228L French oak barriques |
| Sulfur | total of 20 ppm SOs added at bottling |
| Filter | no |
| Fining | no |
| Alcohol | 12.5% |
| Item No | T06833 |
| Size | 750ml |
| Bottle Case | 12 |
| Country | United States |
| Region | California |
| Sub-region | Santa Barbara County |
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