Lo-Fi's commitment to sustainability and organic practices can be seen in their winemaking process. The grapes were hand harvested and grown using only organic methods. The carbonic maceration technique was used to ferment the grapes, with 100% whole clusters in sealed oak tanks. To ensure a thorough fermentation, daily pump overs were performed and excess juice removed. After nearly two weeks, the pressed grapes were blended with previously removed juice and allowed to finish fermenting. The following day, the wine was transferred to barrels and concrete tanks. Native yeasts and bacteria were used for both primary and secondary fermentation, avoiding the use of sulfur during harvest. Staying true to their minimalist (lo-fi) philosophy, a total of 30ppm so2 was added and the wine bottled unfined and unfiltered. Grape Composition: 80% Cabernet Franc, 20% Gamay
