New Arrivals/Restock

Grapes are harvested in 20 kg baskets. 50% are de-stemmed, crushed and submitted to a cold maceration for 24 hours at 50° F. Post-maceration, grapes are softly pressed. The other 50% of grapes are put directly into the presses prior to crushing. The first press is separated from the skins through a gentle pressing. The must obtained from these two vinification methods is kept seperate in stainless steel tanks at controlled temperature, where fermentation for both is carried out at low temperature of 64-68°F. Following fermentation, the wine is combined and stored at a cool 41°F, in order to prevent malolactic fermentation. The wine is aged in stainless steel tanks for 4-5 months at low temperatures on its fine lees, in order to increase aromatics and body. The wine then cold stabilized and bottled before the summer.