Wine Maker Notes
100% of the grapes are hand-harvested and selected before undergoing a gentle de-stemming. From the selection table, the berries go directly to a 450 kg hopper, where they are received with dry ice to avoid oxidation, and then are transferred to stainless steel tanks, without the use of pumps. Cold maceration takes place for 5 days, at a temperature of 46°F to 50°F, with the berries nearly whole, in order to extract aroma and color. Alcoholic fermentation follows for 10 days at a temperature of 79°F-82°F and maceration continues for 15 more days. The wine is then transferred to French oak barrels (first, second, and third use) where malolactic fermentation takes place. The wine ages in the barrels for 12 months before bottling, and is held in the cellar six months prior to release.
Well-matched with barbecued meats, robust pasta entrées and sharp cheeses.