The grapes for this wine were gently destemmed but not crushed, leaving a significant number of whole berries for fermentation. The must received approximately 10 days of skin contact to enhance the extraction of vivid color and intense flavors. Temperatures were closely monitored and kept at approximately 85°F during fermentation to yield a richer, rounder mouthfeel and body in the wine. |
 Copyright 2013 Internet
Wines & Spirits. All rights reserved. |