Sacramento, CA. Chenin.

The fruit is foot trodden, basket pressed without sulfur. The must sits in tank for an overnight, ambient cellar temperature settle. The still cloudy juice is racked to a neutral Francois Freres 500 liter puncheon and undergoes an unaided fermentation. After a native malolactic fermentation the wine is very lightly sulfured (20ppm) and rarely topped. It remains in that state, on gross lees until bottled. The finished wine is light but broad on the palate. Sour, tart, silky and slightly oxidative.