Vineyard: Ricetti

AVA: Redwood Valley, CA

Farming: Organic, Dry Farmed

Harvest Date: 19 September 2025

Bottling Date: 23 February 2026

Alc: 11%

Cases: 100

Like in 2024, the 2025 ‘amando el sol’ is 100% Colombard from Ricetti, instead of being a blend between Colombard and Chardonnay. Colombard on its own is bright and lemony, and a grows beautifully in the hot days and cold nights of Redwood Valley. 2025 was consistently warm for most of the harvest season, though a small rain event in early September slowed ripening and pushed back the Colombard pick by 10 days as compared to 2024. 

The Colombard was pressed directly, settled overnight, then racked off gross lees into a stainless steel tank for primary fermentation.  After primary finished, the wine was put down to a combination of stainless steel and neutral oak barrels to age for 5 months.  The stainless steel environment creates a tight, citrusy, slightly reductive style of Colombard, while the neutral oak opens up warmth and more floral aromas.  The two components were racked together in late February to create the finished ‘amando el sol’ for bottling.

Indigenous yeast fermentation. SO2: 25 ppm total.  No other additions, unfined and unfiltered.

‘amando el sol’ means ‘loving the sun’, an ode to bright golden Colombard fruit that ripens happily in the California heat.