Winemaking

2008 vintage

At Lutea, we always harvest at first morning light so the grapes arrive cool to the winery. We harvest the fruit using secateurs (scissors), instead of blades, because the fruit is handled more gently with berries left intact rather than pulled off the vine. We also make every effort to harvest on a fruit day according to the biodynamic calendar. Once the grapes arrive at the winery, they are sorted to remove any imperfect grapes. The clusters are destemmed into small open top fermentors and allowed to cold soak for about 5 days before slowly beginning their fermentation. During fermentation, they are punched down by hand three times a day before being pressed at dryness. Only French oak barrels are used, and the wines are aged between 10-16 months before bottling. Our wines are minimally handled and only racked one or two times prior to bottling, and never fined or filtered. We recommend decanting Lutea Pinot Noir.

Notes from the 2007 Harvest.