At Veramonte, Pinot Noir is hand-sorted before it is
destemmed and whole-berry crushed. The grapes cold macerate for five days and fermentation begins in small, open-top tanks. The must is punched down three times a day for two days. Primary fermentation finishes in tanks after maceration and malolactic
fermentation is subsequently introduced in oak barrels. The wine then ages in temperature controlled cellars for 9 months.
Concentrated flavors of raspberry and black cherry with violets and vanilla, balanced with silky tannins and a lengthy finish.