The Pinot Noir bin was moved outside to warm up. Once we were getting an internal temperature of 65+ degrees Fahrenheit we inoculated it with RC212 and Go Ferm. The bin was later moved back inside to continue fermentation. Brix and temp to be tested morning and evening following punch down.
48 gallons of saignée (bleed) from Trombetta' Family Wine's Pinot Noir, loaded up and ready to be taken to another custom crush where it will be fermented and later blended with Vermentino for some amazing Rose'. The talented folks at Satyre Wines are helping me out with this.