Product Description

The grapes for this wine were hand selected in the vineyard when they were harvested from two sections each at optimum ripeness in October and then hand sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold a few days developing color, flavor and aroma before starting to ferment. The tanks were gently punched down and pumped over for 17 to 20 days to extract all the color, aroma and flavor from the grapes carefully, then the juice was drained and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in two months and was aged in small French and Hungarian oak barrels.