Grapes are hand-sorted and crushed into an open fermenter with up to 30% whole bunch fermentation. Cold maceration lasts for 2 – 3 days for colour and soft, supple tannin extraction. Wild yeast fermentation lasts 7 – 8 days while being closely temperature controlled to stay below 25 – 26 °C with regular hand punch-downs. After fermentation, the wine is left on the skins for 7 – 8 days, for further tannin development followed by malolactic fermentation also on the skins. Using a traditional basket press, the wine is pressed into 300L new French oak barrels. After 16 months of maturation in the barrels, the wine is racked, filtered and bottled. After bottling the wine is further bottle-matured for at least 6 months before release.
| Weight | 4 lbs |
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Write to us at sales@gvinowine.com or call us at 5714305992 . We would be pleased to assist you.
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Write to us at sales@gvinowine.com or call us at 5714305992 . We would be pleased to assist you.
108 South St SE
Suite 101
Leesburg,VA, 20175
Your data and identity are safe with us.
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