Testarossa has had a longterm relationship with Gary and the Pisoni Family making the first vintage of Testarossa Pisoni Vineyard in 1997. Working closely with winemaker Bill Brosseau and under the leadership of Mark Pisoni, vineyard management is meticulous. All of the work is done by hand by a long-time, permanent crew. Every decision implements sustainable farming practices and long-term considerations. This commitment, combined with the rocky soils and cold Monterey Bay weather, produce serious and compelling wines. This vineyard is at 1200 ft. elevation, one of the highest vineyards in the Santa Lucia Highlands. The 2011 vintage was very cool and wet in the Highlands; yields were down but careful farming provided a small crop of focused, intense Pinot fruit. The Pinot Noir harvest at Pisoni took place on September 20 and 28, 2011. Upon arrival at the winery, the fruit was carefully hand sorted, de-stemmed and allowed an extended cold soak. A gentle gravity flow process is used throughout the winery. The whole berries went through primary fermentation in our custom open top fermenters. The free run wine was then racked into French oak, of which fifty percent was new. Secondary malolactic conversion occurred naturally. The wine was allowed ten months of barrel aging. Only six barrels were produced.