Brix (% sugar) at harvest was 27.0%. Our grapes were hand sorted and mechanically destemmed into a small bin for a 1 day cold soak to bring out flavors and color. Yeast and nutrients were then added to start a 12 day fermentation, followed by a 6 day extended maceration to enhance the mid-palate. Then 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
Ciel du Cheval