VML Virginia Marie Lambrix

Artisan Winemaking...

Pinot Noir grapes are hand harvested in the early morning and placed in a small open top fermentor, and cold - soaked with dry ice to maintain an oxygen-free environment until the native yeasts become restless and begin transforming sugars into wine. The temperature heats up and the cap (skins and seeds) is gently mixed into the must (liquid) via hand punchdowns, imperative for temperature control and extraction. The wine is pressed off to barrels where it finishes primary fermentation and eventually malolactic fermentation.

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Tonnellerie Sirugue Wine BarrelsStainless Steel Tanks