Jose Ramón Gago
A combination of estate and sourced fruit. Dry farmed, organic farming that is in the process of being certified. Vines are spur pruned, hand harvested
Rocky, chalky soils that are very shallow - between one foot and three and a half feet deep. Very loose soils with good drainage situated right over a limestone mother rock.
Traditional winemaking - the grapes are sorted rigorously and are destemmed at the bodega. The grapes are macerated in stainless steel tanks. Fermentation starts with ambient yeasts. Pumpovers are light and infrequent to avoid overextraction. Primary fermentation lasts about 2 weeks.
Malolactic fermentation occurs in French oak barriques.
New Jersey, New York, and Pennsylvania