With their clean and healthy fruit, the Spring Mountain winemaker normally does not add Sulfur Dioxide before fermentation. They like to encourage the natural flora of microorganisms on the grape during the cold soak and the beginning of fermentation. They also do not add yeast cultures and rely on indigenous yeasts for fermentation. They feel these practices give the wines more complexity and interesting nuances and flavors.

Enology

Considerations

SO² Additions

SO_² Additions