Wine Production:

• Vineyards: Own vineyards. Manual harvest with grape selection in the vineyard and at the winery using a selection table.

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• Fermentation: Cold pre-fermentation maceration for 48-72 hours followed by controlled fermentation at 82.4-86°F in concrete tanks.

 

• Process: Vigorous pumping over twice a day until fermentation ends. Post-fermentation maceration with the skins for 14 days. Malolactic fermentation in concrete tanks.

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RecommendedTemperature:

• 60.8-64.4°F (recommended)

Packaging:

• 6 bottles per case. 750ml bottles.