Counoise: 1st pick at 19 brix. 2ND pick at 22 brix. Both lots were fermented 50% carbonic and fermented with feral yeast for 21 days on the skins with one pumpover a day.
Grenache: 50% whole cluster and was only foot tread on day one by Rowdy in his Mankini. No other punchdowns or pumpovers given. It sat on the skins for 5 days until fermentation began then he pressed it off and fermented it
in a neutral puncheon.