Viti/Vini
Own rooted and dry farm with organic and biodynamic practices in this high altitude (1200 feet) vineyard surrounded by Red Wood trees in the Santa Cruz Mountains. The very low yields are hand-picked and trucked by Diana herself. De-Stemmed, native yeast fermentation, which implies a pre-fermentation soak. Fermented in a small open-top tank for about 14 days, pressed at dryness, then racked to barrel. Malo in once-used Taransaud barrels (from Snowden) and bottled early to preserve the sparkle. Minimal SO2 adds at crush and post-malo only.