Harvest: Harvest: All fruit was hand-picked, sorted and destemmed – crushed into one ton fermentation bins.
Fermentation: Fermentation: EC118 yeast was utilized for the primary fermentation. The must was fermented for 10 days on the skins prior to pressing.
Malo-lactic Fermentation: Malo-lactic Fermentation: Malo – lactic fermentation was fully completed while the wine was in barrels.
Filtration Level: Very tight at bottling.
Barrels: All wine was aged for 21 months in 100% French oak barrels. The French oak forests we sourced was “Center of France”.