Margins
Margins Wine "Millefiori" Barbera-Negrette, San Benito County 2022
Margins Wine "Millefiori" Barbera-Negrette, San Benito County 2022
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FROM MARGINS WINES
THE WINE: The different varietals were picked, vinified, and aged separately. They were both 100% destemmed. The Négrette was soaked on skins overnight, pressed the following day, then aged in neutral oak for 10 months. The Barbera was fermented on skins for five days, then aged in neural oak for 10 months.
The cuvées were blended two weeks prior to bottling. Native fermentation, no fining, no filtration, no other modifications or additions except 5 ppm of sulfur dioxide added to the Négrette barrels in February, and 22 ppm of sulfur dioxide added to the assembled cuvée the week before bottling.
THE PRODUCER: Margins produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We make wines from organically farmed vineyards, using minimal additives during the winemaking process (SO2 only), and never employing the use of temperature control, fining, or filtration.
Margins is a winemaking endeavor of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis in 2012 and apprenticed in wineries and vineyards in Napa, the Livermore Valley, the Willamette Valley, Central Otago (NZ), and the Loire Valley (France). She started Margins in 2016 with a modest crowdfunding campaign to create eight barrels of Chenin blanc. Margins now produces ~2800 cases annually of more than 20 wines.
