Wine Maker Notes
The grapes were hand-harvested at the optimum ripening point, approximately 24° brix. After gentle de-stemming and selection, the berries were placed in stainless steel tanks, where fermentation and maceration with select yeasts took place at 75°F to 77°F for 10 to 15 days, to preserve the fruity character of the variety. After fermentation, the wine was racked by gravity into stainless steel tanks, avoiding the need to pump.
Well matched with hearty stews, mushroom risottos and robust pasta dishes.