Additional information
Weight | 2 lbs |
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Winemaking | Once harvested we crush into glycol jacketed stainless steel tanks to begin fermentation. We heat up to an ideal fermentation temperature and perform pumpovers and/or punch downs at least twice a day during primary fermentation. Once primary fermentation is complete we blend into French oak to complete malolactic fermentation. The wine is racked once to “clean up” the wine and allow homogenous blending then put back down to French oak for 12 months. |
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