Gris on Skins Pinot Gris 2023

50% of the harvest is 100% whole bunch fermentation. The other 50% is a whole berry ferment, which is hand plunged for 3 days. The two batches are pressed together to old hogsheads, where they remain for 3 months prior to a clean rack. No finings or stabilization. Minimal SO2 add the day before bottling. Smashability with interest.