Cool mornings give way to hot afternoons, which are cooled again in the evening by refreshing maritime breezes.
Soil:
Silty, clay loam soils with medium drainage.
Harvest date:
April 30.
Harvest:
Hand-picked into half-ton bins. Cluster selection on the vine, with leaf removal prior to vintage. Harvest only in the morning hours to keep the fruit cool.
Winemaking:
Gently crushed and de-stemmed. Pre-fermentation maceration for three days at 59ºF (15ºC). Primary fermentation in stainless steel fermenters at 77–82ºF (25–28ºC).
