2025 Technical Specifications
Alcohol 12.8%
Residual Sugar 0.4 g/L
pH 3.23
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cortese
Drinking Window 2026-2030
Classification Clarksburg AVA
Region Clarksburg
Soil Black peat soils of the california delta; egbert-series rich alluvial deposits washed down from the sierra
Vineyard Yield 4 hL/ha
Harvest Dates 4 Sep 2025
Brix at Harvest 21.1°
Sites Lost Slough Vineyard
Fermentation Vessels Stainless steel and neutral puncheons
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Bottling Date 10 Feb 2026
Production Details The producer reports 4.18 tons hand-harvested and 114 cases produced. Fruit was whole-cluster pressed and cold settled, then fermented on native yeasts in stainless steel and neutral puncheons with spontaneous malolactic fermentation. The wine aged in tank on its lees for four months and was cross-flow filtered before bottling. Farming is described as practicing organic.
Tasting Notes White grapefruit, rock salt, fresh clover, Eureka lemon, white sage, umami
Food Pairing Fried oysters, chicken yakitori, Caesar salad
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
Vintages
2023 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.2 g/L
pH 3.23
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cortese
Drinking Window 2024-2028
Classification Clarksburg AVA
Region Clarksburg
Soil Black peat soils of the california delta; described in the producer notes as a sandy site containing seashells
Vineyard Yield 4 hL/ha
Harvest Dates 1 Oct 2023
Brix at Harvest 21.1°
Sites Lost Slough Vineyard
Fermentation Vessels 100% stainless steel
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details The producer reports 4.62 tons hand-harvested and 290 cases produced. Fruit was whole-cluster pressed, intentionally oxidized, and cold settled; a couple of bins were foot-tread and cold-soaked. Fermentation used native yeasts in 100% stainless steel and was followed by spontaneous malolactic fermentation. The wine aged in tank on its lees for four months and was bottled unfined and unfiltered. The vineyard was farmed without herbicides or pesticides.
Tasting Notes Thai basil, Amalfi lemon, granite, camphor, quartz, grapefruit pith
Food Pairing Green chicken curry, kebab, aguachile
Sources: www.liocowine.com ↗ · Compare this vintage