Style Guide
Interactive Style Targets
Select a target style and get practical cellar parameters for fermentation approach, oak treatment, and maturation strategy.
Fruit-Forward Target
Profile
Maximize bright primary fruit, freshness, and aromatic lift while keeping oak expression restrained.
Fermentation
Cool fermentation (14-18C), gentle extraction, protect aromatics.
Oak & Aging
Light toast chips or spirals, low dosage (0.8-1.2 g/L), short contact.
3-6 months maturation, minimal oxygen ingress, bottle young.