Region: Cambridge, Vermont
Grape: 65% Cayuga, 35% Aromella
Vineyard: grapes from Folts Family Vineyard in the Finger Lakes – silty loam soils, conventional farming
Winemaking: Whole cluster, grapes foot tread in harvest bins. Cayuga macerated 9 days, pressed into glass demijohns. Aromella macerated 3 weeks, blended with Cayuga after pressing.
Aging: 8 months on gross lees in polypropylene eggs
Fining: none
Filtration: none
Added S02: small amount during fermentation due to specific vintage condition