Doreen Wynja, photographer |
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Calita Cait Rosé production began with harvest as each grape delivery was received, sorted, destemmed and placed in their individual fermenters to begin the fermentation process. At the 12 hour mark of each fermentation process the juice for Calita Cait Rosé was gently removed into a stainless steel tank. Calita Cait Rosé contains 200 liters of Coelho Vineyard 777 clone Pinot Noir grapes (40%). 100 Liters of Momtazi Vineyards 115 clone Pinot Noir grapes (20%). 100 liters of Cost Vineyard 114 clone Pinot Noir grapes (20%).
100 liters Zena Vineyard 667 clone Pinot Noir grapes (20%). We fermented the Rose in Stainless steel for 17 days. Racked and placed in neutral oak barrels. The Rose` was stirred and topped every 14 days to extract the citrus flavors from the lees. Bill pampered the two barrels thru development to make a great wine in honor of his wife, daughters and grand daughter. |
