Grape: 100% Colombard
Vineyard: Ricetti
AVA: Redwood Valley, CA
Farming: Organic, Dry Farmed
Harvest Date: 12 September 2024
Bottling Date: 20 March 2025
Alc: 11.5%
Cases: 100

For the first time, ‘amando el sol’ is 100% Colombard from Ricetti, instead of being a blend between Colombard and Chardonnay. While I love how Colombard and Chardonnay complement one another, I felt it was time to let Colombard shine on its own.  August and September in Redwood Valley gave us consistently hot days without any major heat spikes, and cold nights – perfect for evenly ripening the fruit, maintaining acidity, and developing flavor while not stressing out the vines.

The Colombard was pressed directly, settled overnight, then racked off gross lees into a stainless steel tank for primary fermentation.  After primary finished, the wine was put down to a combination of stainless steel and neutral oak barrels to age for 6 months.  The stainless steel environment creates a tight, citrusy, slightly reductive style of Cololmbard, while the neutral oak opens up warmth and more floral aromas.  The two components were racked together in March to create the finished ‘amando el sol’ for bottling.

Indigenous yeast fermentation. SO2: 20 ppm total.  No other additions, unfined and unfiltered.

‘amando el sol’ means ‘loving the sun’, an ode to bright golden Colombard fruit that ripens happily in the California heat.

WELCOME TO EMME WINES...

My name is Rosalind, and I farm grapes organically and make wine without additives.

I work within a likeminded community of grape-growers and winemakers in Northern California.  2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.

Wine, at its core, is about community.  Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you.  An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible.  I could not do this alone, nor would I want to.

Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family.  I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together. 

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