2021 was a gratifying year. Bud break came early. We were fortunate not to have been impacted by the frost which affected some of the other East Coast vineyards. Bud break was followed by a warm (but not too warm) summer filled with plenty of sunshine and just a little bit of rain when you would want it (but not when you didn’t) throughout the year, followed by a typical September with plenty of warm (but not too warm) sunshine, cool evenings, and little rainfall. The grapes were very healthy and picking went smoothly. This led to good yields that were just the right size.
Passeggiata is made from our bleed wine. Once the fruit is picked, destemmed, and crushed, the berries, juice, pulp and seeds all go into a stainless steel fermentation tank. Once the tanks are filled, we run off or "bleed" a portion of the juice. The bleed portion can be anywhere from 15% to 40% of the total juice volume. This bleeding process allows for a greater skin to juice ratio in our primary wine, which helps to increase depth, richness and concentration. The bleed juice is put into a separate tank and is fermented cold and slowly, similar to how our whites are fermented. Once the main wine tank is drained, we put the bleed juice back into the tank for a second time so it can soak up all that the cap has to offer to create the foundation of our Passeggiata!