For the 2019 Vermentino we experimented with picking the fruit at a lower brix to create a lighter bodied white. The goal was to keep this wine crisp, but to create complexity and mouthfeel with lees stirring. We harvested at about 22 brix at the end of August, then fermented in a stainless steel tank. Following fermentation this wine was stirred weekly and allowed to partially complete malolactic fermentation to further create some softness to the palate.