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and 33 % Pinot Noir
Following their ancestor Charles Nelson's recipe from the 1800's
A brand new
Steve Matthiasson co-authored the manual on California sustainable agriculture practices in 1999
Pepiere, La Pepie, Muscadet Sevre et Maine, France, 750mL Woman-Made and 33 % Pinot NoirThe fruit is direct pressed and the juice settles naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground glass lined vats until bottling the following spring. S02 additions are three to five grams after alcoholic fermentation with a possible adjustment at bottling. This wine is clean and crisp. Minerally with notes of bright lemon zest, along with that zippy acidity
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