All grapes were hand harvested and then crushed into small temperature controlled tanks. Following a 4 day cold soak that promoted excellent extraction of color, aroma and flavor, the lots wre inoculated with yeast to initiate primary fermentation. Additional extraction was promoted by gently pumping over 5 times daily until about 12 degrees Brix and then once a day until dry. After pressing the wine was transferred to a combination of French and American oak barrels to undergo malolactic fermentation and aging for 16 months.
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