Crushed into and fermented in five ton open top fermenters with regular pump overs; three daily during peak fermentation to extract color, flavor and tannin. Following 14 days of maceration, the dry free run was drained to tank and the skins pressed to the same tank. 24 hours later the wine was then racked to barrel, where malolactic fermentation took place. Minimal fining and unfiltered.
Length/Type of Aging:
20 months in French oak hogsheads of which 28% were new.