The grapes were picked mainly at night to keep the fruit cool, maintaining the delicate flavor characteristics. The must was fermented in a combination of rotary, closed-top upright and open-top punch down tanks at temperatures between 65°F and 85°F. We chose to use D254, D80, Pasture Red and BDX yeast during fermentation, which ranged between five and 14 days, depending on the lot. The wine was racked off of gross lees and again at six months to allow the rich fruit flavors to open fully. Following primary fermentation, we completed malolactic fermentation to round out the plush mouthfeel.
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