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 The wine is allowed to soak until the natural fermentation begins, which is anywhere from four to ten days. In general, the common practice of additions of acid, nitrogen, nutrients, and, of course, yeast is avoided so as not to affect the natural flavors and tastes. Minimal amounts of new oak are used, usually 33% and on occasion up to 50% on certain vintages and vineyards, with the remaining oak being one to two years old. The wine is aged in barrel for 10 to 15 months before being bottled unfined and unfiltered. |
Capiaux Cellars is dedicated to producing single-vineyard bottlings of Pinot Noir, blending traditional Burgundian techniques with a modern flair of knowledge. The philosophy is to produce wines that express the unique terroir from which they came and to have the inherent flavors of the grape and land be the leading attributes rather than new oak, unnatural additives, and influences. When the grapes arrive at the winery they are sorted by hand to remove everything but sound ripe clusters. They are then destemmed and transferred into custom stainless steel tanks. Depending on the vintage and/or the vineyard, stems, whole clusters, or saignée may be employed.
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