The fruit for this wine was harvested on the 6th of November. The fruit was gently de-stemmed by our Euro Select and dumped into 1.5-ton fermenters. After a five-day cold soak and daily pump-over's, the yeasts, Rhythm, Melody, & F83 were added to the individual fermenters. Fermentation ran from one to two weeks with a temperature range of 60° to 80° Fahrenheit and each fermenter received morning and evening punch downs. The wines were allowed a three-day post-fermentation maceration before gentle pressing and racking to barrel. After 10 months in barrel the wines were racked off to tank for blending, cold stabilized, run through our cross flow filter and then bottled.