A blend of six varieties! All parcels were harvested separately according to each varieties optimum phenological ripeness. These parcels were destemmed and must chilled and then were cold soaked for 3 days. Fermentation took place in both stainless and old oak open top ferments where pumpovers and punchdowns were conducted twice a day. With approximately 10-14 days on skins the individual ferments were pressed off at the optimal tannin level where they were left to finish off both primary and malolactic fermentation. To maintain the bright fresh fruit character, a combination of Old neutral oak and stainless steel were used for maturation as individual components for 3 months prior to blending and filtration in July 2018.
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