| 收成 |
The grapes were hand harvested into small bins and carefully sorted in our gravity-flow cellar. |
| 酿造 |
The clusters were gently de-stemmed directly into traditional oak tanks for cold soak, fermentation and extended maceration-a total of 24 days of wine to skin contact--maximizing the extraction of varietal character and complexity while keeping the tannins fleshy and supple. The new wine was drained and gently pressed into French oak barrels (19% new) for malolactic fermentation, assuring seamless integration of fruit and oak. |