Description
the fruit was hand-picked then crushed and destemmed into 1-ton macro bins. in order to obtain the desired depth of color and body, the skins were left to soak on the skins for 48-hours in cold storage. after they were pressed and then cold settled for three days. the juice was then racked off gross lees and fermented cold. after fermentation the wine was racked once more and left to age in stainless steel until bottlling on february 2, 2024
Reviews
There are no reviews yet.