We used to be a bar
2018, Santa Barbara County, Coquelicot Vineyard
Hand harvested and organically grown; not de-stemmed or crushed. Whole-cluster pressed to tank. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. The primary fermentation lasted for 25 days after which the wine was topped. Total Of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
740 S. Western Ave Unit 112 Los Angeles, CA 90005