As soon as the grapes arrived in the cellar they were pressed as whole clusters. The juice was then allowed to settle in a tank for 48 hours before geing racked to a new tank where fermentation slowly started at a cool 55 degrees F. This temperature was maintained throughout fermentation and élevage. The wine was left on its fermentation lees during the full course of malolactic conversion and racked a minimal amount prior to bottling 9 months after harvest.
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