Grenache Blanc and Grenache Gris fruit, picked separately at low brix- Grenache Gris harvested on September 22nd at 20.5 brix. Grenache Blanc harvested on September 9th, at 19.7 brix. Destemmed into rotary fermenters for approximately 4-5 days of cold soaking the must on skins. Fermentation on skins in rotary fermenter and stainless steel tanks for gentle extraction, another 8-10 days, then pressed to stainless steel tank. Fermented to dryness. The wine was kept very cold and no addition of sulfur from harvest until dryness. Extremely low sulfur addition before bottling.