The grapes are manually harvested in mid-August. The grapes are de-stemmed and the resultant must is rapidly chilled to 46˚F on its way to the press. Some portions of the fruit are given skin contact in order to extract flavor and body. After a very gently press, the juice is cold settled prior to fermentation with selected yeasts at 59 – 64˚F in temperature-controlled stainless steel tanks.
Enjoy with chicken and turkey entrées, fish and grilled vegetables.