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Category: Powders
Harvesting occurred at optimal ripeness when the grapes were between 24 and 26 Balling. Grapes were handpicked early in the morning hours to ensure the grapes arrive cool at the cellar. After the bunches were de-stemmed, whole berries were transferred into open fermentation wooden tanks. Once inoculated the fermentation process took 5 days with 3 punch downs per day to ensure soft yet juicy tannins and good fruit extraction. Post fermentation the tanks were pressed with a basket press and free run wine were matured for 5 months in older 500 L French oak barrels.
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