The grapes were delivered to the winery in the cool morning hours. The fruit was gently crushed with varying amounts of whole berries and pumped into both openand closed-topped fermentation tanks. They were inoculated with yeast and then pumped over two times per day during primary fermentation. Pressing occurred 10-20 days after yeast inoculation. The wine was racked off of heavy lees to barrel for the completion of malolactic fermentation. It was aged in a mix of French, American, and Hungarian barrels and racked twice during its 12-month cellar life.
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