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Terroir: Ricetti (Colombard) and Bazzano (Chardonnay) from Redwood Valley, CA, Russian River Valley, CA
Farming: Organic, Dry Farmed
Vinification: Once picked, the Colombard was pressed directly, settled overnight, then racked off gross lees into a stainless steel tank for Indigenous yeast primary fermentation. After primary finished, the wine was put down to neutral oak barriques and one small concrete egg to age for 6 months. To add some creaminess and weight to the Colombard, Chardonnay from Bazzano vineyard was picked in late August. The Chardonnay was pressed directly, left to settle overnight, then racked off gross lees into a small concrete egg and two neutral oak barriques.
Aging: After primary fermentation finished, the Chardonnay was racked out of concrete egg and consolidated in neutral barriques to age on lees for 7 months. In late March, the Chardonnay and Colombard components were racked out of their barriques and blended just before bottling unfined and unfiltered.
‘amando el sol’ means ‘loving the sun’, an ode to bright golden Colombard fruit that ripens happily in the California heat.
Tasting Notes: Racy, crisp, fresh lemon. Tastes like coastal sunshine.
Alc: 11%
SO2: 15 ppm at bottling. Cases: 170