Zinfandel grapes facing a rosy future, get different parenting in the cellar. The white zinfandel fruit is the first to come into the winery and is fermented and put to bed in stainless steel tanks before the red wine grapes are ready to pick. The less mature fruit is lighter in color, higher i n acidity, and lower in sugar...perfect for pink. Upon arrival at the winery, the grapes were gently roller-crushed and pressed to minimize color and tannin extraction. The juice was fermented at a cool 55 degrees for two weeks to retain fermentation aromas. Fermented to dryness, the wine was amended with a sweet vinmute (a small amount of unfermented grape juice) to balance its low pH and brisk acidity with a small degree of residual sugar. The wine is kept cold in stainless steel tanks and filtered jus t before bottling to preserve freshness.