Caraccioli Cellars Brut

”winemaking from 2006 through 2010 we worked very closely with talbott and hahn to source our chardonnay and pinot noir. The sites we chose showcase the balance and acid we look for in our sparkling wines. All of our grapes are hand harvested into small totes dis-allowing any premature crushing to occur prior to press. All sparkling lots are processed in 4 tons press loads which is optimal when using our coquard gravity press. We utilize extremely light whole cluster pressing and only take the first 120 gallons/ton. The cuvee begins fermentation in 316 stainless steel tanks with 40% of the wines finishing the fermentation in neutral french oak barrels. The remaining 60% of the cuvee will also see time in oak however the fermentation finished prior in stainless tanks. Total time on oak is approximately 2 months. The cuvee is then racked back to tank and bottled. The brut cuvee is then left to age sur lies for 4 years. Riddled and disgorged in house we age for an additional 16+