The grapes are cold-soaked for 3-5 days, then fermented in stainless steel tanks with indigenous yeast to maximize fruit character. Aged in stainless steel and selected used barrels for 8 months.
The grapes are cold-soaked for 3-5 days, then fermented in stainless steel tanks with indigenous yeast to maximize fruit character. Aged in stainless steel and selected used barrels for 8 months.