Hand harvested and organically grown; not de-stemmed or crushed. Whole cluster pressed to tank. Settled twenty-four hour then racked. 10 ppm so2 added to inhibit malolactic fermented. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. The primary fermentation lasted for 25 days after which the wine was topped. Total Of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy. Positas fine sandy loam
Lo-Fi Wines Riesling Santa Barbara County
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Specifications
| Winery | Lo-Fi Wines |
|---|---|
| Varieties | Riesling (10 on 5BB rootstock) |
| Farming Practices | CCOF certified organic |
| Soils | Positas fine sandy loam |
| Harvest Technique | by hand at 20.8 brix |
| Year Vines Were Planted | 1998 |
| Yeast | ambient |
| Fermentation | whole-cluster pressed to tank / settled 48 hours / racked to barrel and concrete amphora |
|---|---|
| Malolactic | full malolactic fermentation by naturally occurring bacteria |
| Maturation | whole-cluster pressed to tank / settled 24 hours / 20ppm SO2 added to bloc malo / racked to barrel |
| Sulfur | total of 35 ppm SO2 added |
| Filter | no |
| Fining | no |
| Alcohol | 13% |
| Item No | T06836 |
| Size | 750ml |
| Bottle Case | 12 |
| Country | United States |
| Region | California |
| Sub-region | Santa Barbara County |
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