Grapes were hand harvested at 12.5. Baume, and the fermentation assisted with the inoculation of yeast to ensure a trouble-free conversion of grape sugars to alcohol. The fermentation occurred in old French oak along with lees stirring, which elevated the complexity of this wine. The objective is to make a wine that had good mouth feel and length, which we achieved for our first release. The acid drive, like many other Ricca Terra white wines, was not the core focus of making the Grenache Blanc.