Fotinos Wine Making Process

Wine Type	Fotinos Brothers Pinot Noir
Concept	An ultra premium wine based on Fotinos Brothers OSRII Carneros vineyard. This wine emphasizes depth, complex/concentrated fruit, and aged nuances of well integrated oak.

Vineyard Management	The vineyards are managed to maximize balance of fruit to canopy with a target crop load of 1 to 2 grape clusters per shoot, and maximum shoot length of 16 to 18 leaves. Irrigation is withheld until verasion (if needed) to encourage proper sizing of the grapes and clusters. De-leafing around the fruit zone on the morning side of the trellis is done prior to or at verasion. Vine management is coupled with an alternating mildew prevension program.

Proposed Tonnage	10 tons

Harvest Parameters	Container Type: 1/2 ton bins
Picking Parameters	Fruit Condition: Ripe, well colored fruit without raisin or rot. Chewy soft tannins, lignified stems, and well developed seeds.
Brix	24-25
pH	3.6-3.75
ta	0.65-0.80

Harvest Dates	September 15th to 30th

Crushing	Crusher: Delta E-4 with a sorting table 10 to 20% whole cluster if stems are dry, or whole berry if they are not.

SO2 Addition	50 mg/L as metabisulfate at the crusher

Additions	DAP, Fermaid and Tartaric acid as needed

Fermentation
Tank/Barrels	5 ton fermenter, cold soak at 45 degrees F for 48 to 72 hours.
Yeast Type	Assmanhousen
Fermentation Temperature	Peak at 86 degrees F (29 degrees C)
Pump over regimine	Punch down 3 to 4 times daily, plus one moderate pump over to start, and one "delestage" to promote soft skin tannin extraction.
M/L	mixed culture added at pressing

Pressing	Press Fractions Free-run is drained overnight to a holding tank, and press wine goes directly to neutral barrels. The pressure at the time of filling is recorded on the barrel.

Into Barrels	September 30th to October 15th

Ageing
Barrels: type/age	Francois Freres, DeMurcurey, Sirugue & Gillet 50% new and 50% second use.
Racking Regimine	Every 4 months for 14 to 16 months

Final Blending	Timing: By June year one Varietal : 100% Pinot Noir

Out of Barrels	November to December of year two

Bottling	Schedule: November to December of year two Fining/Filtration( if needed): Egg whites - 200 grade pads if necessary for clarity Stabilization: Through ageing

Proposed Release	November of year three