Winemaking: This wine was produced using the petillant naturel method. The fruit was destemmed and sent to the tank for 24hrs before a fraction of juice was bled off and fermented separately. This bleeding off, or saignee technique, makes a rose with darker pigmentation and fuller texture. When fermentation reached about 7g/L sugar, the wine was chilled, bottled, and allowed to continue fermentation, spending five months on lees before disgorging by hand with no dosage.
Vineyard: Our McCabe’s Brook planting of Marquette was established in 2006. The vines are trained to a hi-wire cordon system on 10’x8’ spacing. A slightly western aspect and north-south row orientation allow for maximum sunlight and exposure to prevailing winds. Soils are deep, well-drained, sandy loams formed on sandy deltas, beaches, and terraces and are underlain by medium-textured lacustrine deposits.
Iapetus wines are spontaneously fermented, unfined, and unfiltered.