From Farfalla vineyard (planted in 2019, organically farmed), located in the heart of Dry Creek Valley. Largely planted to Italian varieties that thrive in the hot climate of northern Sonoma County, the Vermentino is a tiny, half-acre parcel that we work with exclusively. Irrigation and tillage are both utilized, but judiciously. Grapes were harvested in early September and then pressed – small amounts of sulfur were added at the press pan, and the wine was put in a single, stainless steel tank. It was allowed to settle overnight, and then transferred to stainless steel drums for fermentation for about 3 weeks. Once primary fermentation was completed, sulfur was added to stop malolactic fermentation. It was then allowed to settle and remained on its lees until it was racked for bottling in February.