This Gris was whole fruit fermented and left to macerate on skins for 15 days. That’s a total of 25 days of skin contact. The result is more Red wine than White wine in color and mouthfeel.
Post maceration pressing and settling before this Gris headed to 2 500L puncheons for 6 months. The French oak imparted a hint of toast while adding to the tannin structure. This wine was also put through M-L, converting malic acid to lactic acid thus softening the acidity a bit.