The grapes were harvested by hand in 20-kg perforated crates. The grapes were sorted a first time in the vineyard and a second time when they arrived at the winery. At the winery, the grapes were completely de-stemmed but not crushed (they were left whole) and were gravityfed into tanks. Maceration lasted at total of 24 days including 1 week at 12°C. Only indigenous yeasts were added (no additives such as enzymes or tannins). Infrequent punching of the cap (8 maximum).
Please note that this is an imported wine and cannot legally be shipped to GA, IA, IL, IN, LA, ME, MI, MO, MT, VA, and WV