| Wine maker notes |
| After we gently crushed and destemmed the fruit, we fermented the must
in temperature-controlled tanks at 85°F. Following fermentation, the wine
was left on the skins for 12 days to soften tannins and develop complexity.
Malolactic fermentation enhanced roundness and depth. Aging in tank and
barrel (combination of French and American oak) for 12 months retained
the wine’s vibrant fruit character while adding richness and complexity and
softening tannins. |
| Technical notes |
| 13.5% abv Residual Sugar:3.0 g/l |
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