🟢

From our friend Patrick Cappiello of Monte Rio Cellars in California's Central Coast.

Chardonnay and Sauvignon Blanc grape must (organically farmed Lodi fruit) form the base of the 2021 Blancette. Water is added to the must and steeped for two days before the addition of unfermented Chardonnay juice to assist fermentation. After four months in stainless steel, organic beet sugar and lime purée are added at bottling to start the second fermentation. No sulfur added.