Harvest: Hand-picked and sorted.
Fermentation: Destemmed and crushed without stems into 1 ½ ton stainless steel fermentation bins. Inoculated with Pasteur Red yeast within one hour of crushing. Two punch downs of cap per 24 hours. Fermented on the skins for ten days whereby the wine was drained from the fermentation bin and the cap pressed – off. Wine allowed to ferment to less than 2g/liter residual sugar.
Fifty percent new American oak barrels utilized with the balance being neutral barrels. Seventeen months of barrel aging.
Malo-lactic Fermentation: Native bacteria utilized.
Filtration Level: Very tight at bottling.