Dolcetto was handpicked the morning of October 11. At the winery, grapes were split between three NOVUM amphorae and one Impruneta amphora ranging from 100% destemmed to 100% whole cluster. Fermentation began spontaneously and cap management was performed daily throughout primary fermentation by folding the grapes back into the juice by hand. Once primary fermentation was complete, each amphora was pressed, and the wine was returned to amphorae to age for three months
Jubilee Vineyard sits on the western edge of the Eola-Amity Hills on a mix of sedimentary and volcanic soils. Exposed to the warm setting sun through the growing season, large clustered Dolcetto ripens at an even pace, preserving acidity while slowing gaining sugar. Owners Steve and Mary Walker are conscientious growers dedicated to fully transitioning their vineyard to organic farming practices.