Winemaking
All of the fruit is hand harvested and quickly delivered to the winery. The grapes are de-stemmed and gently crushed to tanks for fermentation. Temperatures peak at 87-90º F. Fermentation lasts six to seven days and the grapes are on the skins for an additional 10 days
Aging
After pressing, the wine is placed into American and French oak barrels with about 15% of the barrels new.
