Our grapes were hand sorted and mechanically destemmed into a small bin for a two day cold soak to bring out flavors and color. Yeast and nutrients were added to start an 10 day active fermentation followed by a 12 day extended maceration on the skins. The “free run” wine was pumped into barrels and the remaining skins were gently pressed to extract remaining wine into the barrels. The wine then went through a malolactic fermentation which softens the wine.
Scott Greenberg
Boushey