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.
A wonderful match for red meat, lamb dishes and robust vegetarian entrees.