Juxtaposed Bigger Boat Fiano
The wine was not crushed but destemmed, then whole berry pressed to both barrels and tank. Barrels were fermented wild with full solids while the tank portion was racked of gross lees before undergoing fermentation using cultured yeast. No other additions were made. After primary fermentation was complete, the wines were racked off gross lees to tank and then kept at 0°C for four months with no SO2 in order to allow the yeast lees to remain active and offer protection from oxidation and develop texture in the wine, but with the cold temperatures preventing the onset of malolactic fermentation. A small amount of SO2 was then added and the wine was bottled without fining or filtration.