Winemaking: Grapes are hand harvested and pressed. The juice was fermented using aromatically expressive wine yeasts. Fermentation was carried out cold at 60F to retain fruit flavors. The wine was then bleed off the fermentation and fortified with spirits at the proper timing during fermentation to achieve the correct residual sugar and alcohol level. This wine is un-oaked with no Malo-Lactic Fermentation. The wine was blended then bentonite fined for heat stability, cold stabilized and sterile filtered before bottling.

Growing Conditions: 2013 Harvest Report from winemaker Anthony Nappa;

2013 started out with a cold winter, a very late spring and bud break a full month behind 2012. A wet June turned into an overall cool summer. By the end of August we were weeks behind in the vineyard and behind in overall ripeness. However, as nature has a way of balancing out, we ended up with a very warm and dry Fall that allowed us to catch up quickly on sugar levels and the cool nights helped to retain acidity giving us a great natural balance in the grapes. Also, we experienced one of the driest falls on record with over 50 days without precipitation. We watched nervously, dogging a bullet each time a storm came up the coast or across the country and broke up over Long Island. But without precipitation and any notable disease pressure we were able to harvest each grape variety at our leisure and at its peak. The wines from 2013 show exceptional natural balance and full ripeness which has made us excited about the quality and the future longevity of the 2013 Vintage!