Sato La Ferme de Sato Sur les Nuages Pinot Noir 2019 750ml

Sur Les Nuages

80% of the grapes were mostly destemmed to tanks for ferment on skin and 20% were processed in the way of 100% whole cluster ferment with carbonic maceration. At the end, all the wines were blended into one wine.

No enzyme, no additives and no SO2 added for all the feremet. Pre-fermentation cold ambient soaking continued for around 10 days then natural ferment was kicked off. Gentle punch down or wet cap once a day. Fermentation continued for 2 weeks with the max temperature of 28 to 34c and then post fermentation maceration for 5 to 6 days. Total cuvason was 28 to 32 days. The must was pressed gently with vertical basket press. The freerun and the pressed wine were transferred to and blended in a S/S tank and then barrel down immediately except for some cases that the retained sugar was a bit high in the wine. 16% new oak for maturation for 22 months. Natural MLF was completed fully in this period. Then the wine was racked to a VC tank with 5ppm of SO2 added on 23rd February 2022.
The wine was bottled on 11th March 2022 with 10 ppm of SO2. No finning and no filtration. The wines is released after 1 year bottle aging.