Our style of white wines we make at Enkidu are of great complexity, higher acidity, and subtle richness for balance. We barrel ferment to give greater depth and layers of flavor. This greater richness the lees contact affords is needed to balance the higher acids we obtain by allowing malolactic fermentation to only minimally occur, or not at all. We start with whole cluster pressing to obtain less phenolic harshness and more pure fruit. After settling for a couple of days the juice is pumped to barrels and later inoculated (unlike our reds, which are native yeast fermented). After 2 weeks fermentation is complete. The barrels are stirred regularly for six months. We then bottle after 8 months in barrel.