The fruit was harvested at optimal ripeness and was crushed, pressed, and fermented in stainless steel vessels. The wine went through a cool fermentation in Sur lie style (fermentation on the Lees), which adds depth and complexity to the wine. The fermentation occurred in temperature controlled stainless tanks to better manage length of the fermentation process. Upon completion, the wine was transferred to experienced barrels where the wine could further age sur lie and and undergo Malo-lactic fermentation. Form there the lots were blended and bottled for freshness.
9-10 TO 9-19
ALSA Greater Sacramento, Chicks in Crisis, Make a Wish Northern California, Make a Wish Northern Nevada, Women Veterans Alliance, Zero: End of Prostate Cancer
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