{"id":644,"date":"2019-09-24T07:33:33","date_gmt":"2019-09-24T14:33:33","guid":{"rendered":"https:\/\/www.sasswinery.com\/?page_id=644"},"modified":"2022-08-16T08:41:49","modified_gmt":"2022-08-16T15:41:49","slug":"winemaking-practices","status":"publish","type":"page","link":"https:\/\/www.sasswinery.com\/about-us\/winemaking-practices\/","title":{"rendered":"Winemaking Practices"},"content":{"rendered":"

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Adhering, again, to the idea that great wines are made in the vineyard and that we believe in minimal intervention in the winery\u2026<\/h2>\n
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Pinot Noir hand-picked and hand-sorted; fully destemmed; minimal sulfur additions; 2-5 day pre-fermentation cold soak; clones fermented\/barreled separately; 5-8 different yeasts (including indigenous) used; temperature-controlled fermentation in 1-ton to 1 1\/2-ton, open-top fermenters; 14-21 days crush to press; gentle press; punched down twice daily during fermentation; pumped only 2-3 times total; full malolactic fermentation; never fined or filtered; 10-28 months in French oak, between 10 percent and 50 percent new.<\/p>\n

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Pinot gris\/pinot blanc fermented in neutral oak or stainless steel; some whole cluster press, some destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; full malolactic fermentation.<\/p>\n

Chardonnay barrel-fermented; generally destemmed, some whole-cluster press; cool fermentation; full malolactic; 12-14 months in 30-40% new French oak.<\/p>\n

Riesling fermented in stainless steel; mostly whole cluster press; minimal sulfur additions; cool fermentation; no malolactic fermentation.<\/p>\n

Rose fermented in stainless steel; usually fully destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; no malolactic fermentation to keep a crisp acidity.<\/p>\n

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Adhering, again, to the idea that great wines are made in the vineyard and that we believe in minimal intervention in the winery\u2026 Pinot Noir hand-picked and hand-sorted; fully destemmed; […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":633,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"dipi_cpt_category":[],"_links":{"self":[{"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/pages\/644"}],"collection":[{"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/comments?post=644"}],"version-history":[{"count":5,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/pages\/644\/revisions"}],"predecessor-version":[{"id":1852,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/pages\/644\/revisions\/1852"}],"up":[{"embeddable":true,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/pages\/633"}],"wp:attachment":[{"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/media?parent=644"}],"wp:term":[{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/www.sasswinery.com\/wp-json\/wp\/v2\/dipi_cpt_category?post=644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}