Description
The grapes were hand-harvested at an average of 24.0° brix. Next, the grapes were destemmed and hand-sorted to remove raisins and green stems. Fermentation took place in open-top French oak fermenters (foudre) and manual punch downs (pigeage) were done up to three times a day. Once alcoholic fermentation was completed, the wine was basket pressed and transferred to French oak barrels for malolactic fermentation, with 40% of the barrels being new oak. In total, the wine spent 18 months maturing in oak barrels.
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