Grapes for this wine were 100% de-stemmed, but not crushed, to retain a substantial percentage of whole berries for fermentation. This process allows us to better retain the grape's varietal essence and minimize bitter tannin extraction in the wine. Fermenter temperatures were kept between 80-87oF, with cap circulation occurring regularly for gentle yet maximum extraction of flavor and body from the grape skins. A portion of the must underwent an eight day maceration for additional tannin integration.
Oce dry, only the free wine was transferred to small American and French oak barrels for just under two years of aging. This wine completed Malolactic Fermentation and, to enhance bouquet, flavor, and body was not fined and only minimally filtered prior to bottling.