Barboursville, Virginia Appellation
TYPE OF SOIL
From two fairly steep parcels facing south and nothwest and between 280-300 meters, the vines grow in well drained Davidson clay loam soil of medium vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.
Double Guyot (cane pruned)
4.166 per hectare (1,686/acre)
85 quintals per hectare (3.8 tons/acre)
VINIFICATION AND AGEING
Grapes are destemmed and cold soaked at 10 Celsius for 6 hours before pressing, the juice is sediment and fermented in stainless steel for 10-15 days at 18 Celsius and further aged for up to 8 months with weekly lees stirring. No malolactic fermentation is allowed.