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Winemakers description: Grapes are hand-harvested and carefully sorted before gentle de-stemming and crushing directly into French and American Oak barrels. Fermentation in oak lasts 14 days, during which time, the fruit is exposed to oak early in its life-cycle creating subtle oak flavors and exposure to oxygen in order to soften tannins. Post-fermentation, the wine is allowed to macerate on skins for 10 days, leading to its opaque, ruby-red color. The wine is then racked off and allowed to age for 18 months.