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just long enough to soften its character while leaving the inherent quality of agave unaffected by tannins in the wood
both of which are dry land farmed • Grapes were hand-harvested at a normal ripeness for a dry wine and then left to desiccate outdoors in the shade for 16 to 30 days • When the grapes were shriveled half-way to becoming raisins they were crushed and pressed whole-bunch and racked to old 225L barrels • Natural yeast fermentation took 11 months for this vintage
even a touch soupy in texture
and a very good future ahead
Ritual Pinot Noir Casablanca Valley Bottle:1 just long enough to soften
