The Heringer family has a long history of farming in Clarksburg and has begun setting the example for organic farming in the region. The Nebbiolo made from this vineyard is one of the lightest and most varietally correct one can find in California. That being said, the five rows of Nebbiolo they have planted are quite different from what we see in Italy. The soils are much richer here in the delta, the weather is much warmer and the vines are pruned in a completely opposite way than what is the tradition in Italy. It’s trained on a quadrilateral cordon system and cropped at 5 tons to the acre. The traditional method is cane pruning and one is likely to see much lower yields.
The grapes are picked "early" in order to retain natural acidity and tannin. The decision to pick the fruit is based on pH, flavors, the color of the seeds and separation of pulp and Brix. In the cellar, the wine goes through a partial-carbonic fermentation before being pressed at about 0 Brix in a neutral 600L oval shaped foudre. The wine remains sur lie until bottled without fining or filtration.