Our J Vineyards Vin Gris was made by implementing the French saignee method. After a cold soak, 10% of the juice was gently ”bled” from open-top fermenters. The drained juice was then fermented in stainless steel tanks at cool temperatures without the tannic influence of the skins and seeds, allowing the juice to retain its crisp acidity. The soft, light blush color of the wine is the result of being in contact with the skins for only a few hours. This wine did not undergo malolactic fermentation.