2023 Treos Vineyard, "Rosso" Sangiovese
Willamette Valley
Apparently we have found it our lot in life to make cool climate Sangiovese a thing. Its combination of tannin and acid needs a bounty of sunshine to fully resolve. Our terroir provides just enough, so that is what we extract. Just enough time on the skins to build the ultimate pizza/spaghetti and meatballs etc… wine.
We destemmed into two small fermenters where native yeasts slowly began to ferment. During 10 days a light extraction took place. We then pressed the juice to neutral barrels where fermentation finished. The wine was aged for 10 months before being bottled unfined and unfiltered.
Willamette Valley
Apparently we have found it our lot in life to make cool climate Sangiovese a thing. Its combination of tannin and acid needs a bounty of sunshine to fully resolve. Our terroir provides just enough, so that is what we extract. Just enough time on the skins to build the ultimate pizza/spaghetti and meatballs etc… wine.
We destemmed into two small fermenters where native yeasts slowly began to ferment. During 10 days a light extraction took place. We then pressed the juice to neutral barrels where fermentation finished. The wine was aged for 10 months before being bottled unfined and unfiltered.
Willamette Valley
Apparently we have found it our lot in life to make cool climate Sangiovese a thing. Its combination of tannin and acid needs a bounty of sunshine to fully resolve. Our terroir provides just enough, so that is what we extract. Just enough time on the skins to build the ultimate pizza/spaghetti and meatballs etc… wine.
We destemmed into two small fermenters where native yeasts slowly began to ferment. During 10 days a light extraction took place. We then pressed the juice to neutral barrels where fermentation finished. The wine was aged for 10 months before being bottled unfined and unfiltered.