The Drueskall (“grape skin” in Norwegian) is a skin fermented white wine made from the Pinot Gris grape. Our goal is to craft a wine that has the structure of a red wine combined with a full range of tertiary white wine aromas. We continue to refine the vinification of this wine, incorporating both whole berry fermentation and carbonic maceration, with the duration of skin contact ranging from 17 to 33 days. After finishing primary fermentation, the wine is pressed then aged in barrique to coalesce fruit, tannin, and acidity before bottling this complex and exotic expression of Willamette Valley Pinot Gris.