We harvested our grapes once they attained brix
levels between 24°- 25° and the fruit was most flavorful and mildly
acidic. e grapes were picked during the cool early morning hours and
delivered to the winery where they were sorted, de-stemmed and cold
soaked for four days prior to fermentation. During primary
fermentation, three daily pump overs are done, a technique that creates
more supple wines with greater aging ability and fewer bitter tannins.
Finally, the wine was racked into French oak barrels for malolactic
fermentation and 12 months of aging.