The Edizione Pennino Zinfandel grapes are harvested by hand and selected vine by vine for optimum flavor levels. This time consuming, labor-intensive process provides the highest quality fruit for the harvest. Each vineyard lot is treated as an individual and great care is taken to ferment the small lots accordingly. The average fermentation lot size is between three and four tons each. The fruit is then crushed and “cold soaked” for forty-eight hours prior to fermentation. Slowly, the must is warmed and fermentation begins. Every few hours the must is “pushed down” by hand to mix in the grapes with the new wine. Subsequent to fermentation, the wine is racked into French oak barrels to age for fourteen months, softening the tannins and fusing the rich fruit flavors with the smoky vanilla of the oak barrels. After resting in the bottle for six months, the Edizione Pennino Zinfandel is released on October 11, Columbus Day.