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Essentials
Region
USA > California > North Coast
Appellation
N/A
Grapes
Chardonnay, Malvasia, Assyrtico, Picpoul, Bourboulenc, semillon
50% Chardonnay, 10% Malvasia, 10% Assyrtiko, 10% Picpoul, 10% Bourboulenc, 10% Semillon
Soil
N/A
Facts
Unfined, Hand harvest, Minimal SO2, Native yeast, Co-ferment, Practicing organic, Unfiltered, Skin-contact (macerated/orange)
ABV
11.1 %
Residual Sugar
N/A
Sulfite Level
N/A
Total Acidity
N/A
Production (Bottles)
N/A
The vineyard
Chardonnay – Wheeler Vineyard, San Benito County. – gravel / loam (organic but not certified), Malvasia, Assyrtiko & Picpoul - Barison Vineyard, Tehama Valley
Age of the wines
N/A
Altitude
N/A
Size
N/A
The cellar
crushed and left to ferment on skins with daily punch downs and maceration around 3 weeks until fermented dry.
Vessel
Neutral oak
Elevage
Aged separately in barrel for 7 months. Blended 3 weeks prior to bottling.
Malvasia, Assyrtiko. Bourboulenc, Semillon and Picpoul came in together on August 14th and were crushed and co-fermented together. These three varieties were left together on the skins with daily punch downs for roughly three weeks. 50% Chardonnay, 10% Malvasia, 10% Assyrtiko, 10% Picpoul, 10% Bourboulenc, 10% Semillon
The Chardonnay came in last week of August and was treated the same way (crushed and left to ferment on skins with daily punch downs and maceration around 3 weeks until fermented dry). Aged in barrel for 7 months. Blended 3 weeks prior to bottling. Received a one-time SO2 addition of 20ppm prior to bottling.
Chardonnay – Wheeler Vineyard, San Benito County. – gravel / loam (organic but not
certified), Malvasia, Assyrtiko Bourboulenc, Semillon & Picpoul - Barison Vineyard, Tehama Valley
Malvasia, Assyrtiko. Bourboulenc, Semillon and Picpoul came in together on August 14th and were crushed and co-fermented together. These three varieties were left together on the skins with daily punch downs for roughly three weeks. 50% Chardonnay, 10% Malvasia, 10% Assyrtiko, 10% Picpoul, 10% Bourboulenc, 10% Semillon
The Chardonnay came in last week of August and was treated the same way (crushed and left to ferment on skins with daily punch downs and maceration around 3 weeks until fermented dry). Aged in barrel for 7 months. Blended 3 weeks prior to bottling. Received a one-time SO2 addition of 20ppm prior to bottling.
Chardonnay – Wheeler Vineyard, San Benito County. – gravel / loam (organic but not
certified), Malvasia, Assyrtiko Bourboulenc, Semillon & Picpoul - Barison Vineyard, Tehama Valley
About De la Soif
This is a new exciting side project from one punk of Deux Punx , Kayne Guzowski .