The Drueskall (“grape skin” in Norwegian) is a skin-fermented 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 by incorporating different winemaking techniques, with the duration of skin contact ranging from 20 to 40 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.