The hands-on process at Gran Moraine begins in their estate vineyards in Oregon's Yamhill-Carlton AVA. Once harvested and transported to the winery just 15 minutes away, they explain the simple cellar practices, "the fruit is hand sorted before careful processing in which our Pinot Noir is fed by gravity into open-topped tanks. Depending on the vintage, block, and clone, the fruit is left for a cold maceration period of three to eight days. During fermentation, we use punchdowns as our primary method of cap management. At the end of alcoholic fermentation, the wine is racked to 100 percent French oak barrels for maturation and slowly undergoes natural malolactic fermentation. The end result is a wine we are confident showcases our tireless attention to detail in both the vineyard and the winery. We believe these wines are a true expression of the vintage, the Yamhill-Carlton AVA, and the culture of Oregon’s north Willamette Valley."
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