2022 Notes & Tones - The Wine club only the amount found can vary
Description
the amount found can vary
The Tocai Friulano was destemmed to naturally ferment into sandstone jarre for 2 weeks on its skins with gentle punch downs and pumpovers twice daily
The Trebbiano was destemmed and left on the skins to naturally ferment in stainless open top tank for 5 days with daily punch downs and pumpovers
A rosato from the Abruzzo region of Italy using Montepulcino grapes
2022 Notes & Tones - The Wine club only the amount found can varyProduced by Chris Brockway of Broc Cellars in Berkeley from grapes picked in 2022 from organically farmed Fox Hill Vineyard in Mendocino. The wine is a blend of three grape varieties: 50% Ribolla Galla, 45% Tocai Friulano and 5% Trebbiano. All grapes naturally fermented on its native yeasts and skins in sandstone jarres, then gently pressed to age back into jarres for twelve months. After that year in jarres it was racked to neutral oak barrique where
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