Hand harvested and organically grown; 100% whole cluster carbonic fermentation. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. The fermentation tanks were drained of free run juice after two day soak and again after six days. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for 10 days then pressed to tank to complete alcoholic fermentation. Racked twice prior to bottling. Total Of 40 ppm so2 was added.
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