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Vineyard: Located at ~2500 feet of elevation in the South Skyline region of the Santa Cruz Mountains, Ascona Vineyard is farmed with dedicated organic practices. The soils are ancient marine sedimentary deposits of loosely consolidated sandstone and siltstone, with an average southwest exposure. Ascona is perched above the daytime marine layer with fog and cool Pacific breezes prevailing overnight. This strong diurnal temperature variation permits phenolic ripening and stem maturation while preserving fresh natural acidity. The Aligote planting sits on a cornice, the highest point of this vineyard. Lots of visible sandstone pokes through very shallow topsoils, resulting in small, stressed vines and modest yields.
Winemaking: To start, we crush the Aligoté fruit and allow 1 hour of maceration on the skins. We load our press and press extremely gently to extract only the best juice from the berries and avoid any harsh tannin at higher pressures. Our extraction yields are slightly lower to prioritize the quality of the juice. From here we move the juice to neutral oak barrels pre-fermentation. Once the wine is dry, we top the barrels and age the wine sur-lie for 9 months. The following summer we move the wine to stainless for 2 additional months to re-tighten and finish elevage before bottling. Please expect some solids and tartrates in the bottle. 1 barrel produced, 12.5% ABV
Tasting Notes: Summer market white peaches, almond, acacia, lemon zest, and orange blossom. Hints of salinity on the palate. Fresh acidity balanced with textured minerality.
- Madson
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