VARIETAL: Valdiguié (85%), Zinfandel (14%), Trousseau (1%)
VINEYARD: Ricetti and Rosewood Vineyards which are located in Mendocino County, and Wirth Vineyard in Solano County Green Valley – which is located just east of Napa Valley.
VINIFICATION: The fruit was foot stomped and left on the skins for 12 hours. It was then pressed into stainless steel tank where all three varieties fermented together for 21 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. This is a 100% finished wine, meaning it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation.
This wine is unfiltered and may contain some sediment.
At Broc Cellars, all of the wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine. They don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins, or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.
1800 cases produced