Skin Ferment Pinot Gris

Searching for new expressions of our region's beloved grapes, we turned to a forgotten method of white vinification. 

Fermenting white grapes on the skins, as if it were a red wine, extracts different flavor, aroma and structure compounds from the grape.

The result is a copper-hued wine that is less about overt fruitiness of Pinot Gris and more about the savory characters of the grape.