Description

The grapes were selectively picked and delivered to our crush bed and then went directly to the tank press. The juice was gently extracted from the grapes to maximize the fresh fruit and avoid harshness. The juice settled for 48 hours. Then the low solid juice was racked to a fermenting tank where a pure strain of wine yeast was added. Fermentation took place at 55 degrees to accentuate the bright fruit character of the wine. This wine saw no oak or malolactic fermentation to retain the fresh fruit character.