2022 Santa Barbara County Clairette Blanche

Wine Making Style:

• The wine making goal for the Clairette is to retain the flavors of the freshly picked fruit and not to mask it with oak or other distracting components
• We cold fermented it at about 50 degrees for about a month to ensure that the fruit flavors do not  burn off
• The primary fermentation utilizes the natural wild yeast that comes in on the grapes
• The wine does not go through the second (malolactic) fermentation – that way we keep the minerality as well as the crispness of the fruit in the wine
• To reduce our energy use, we have replaced the electricity hungry traditional cold stabilization with a new product based on manoproteins – the results are amazing and we feel even more “green” by doing so.
• The wine was sterile filtered before bottling.