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fter being carefully harvested by hand, the grape clusters were hand sorted and gently de-stemmed. The whole berries were then sorted again, leaving behind only the finest fruit to be fermented in bins and punched down by hand three times each day. Upon completion of primary fermentation, the pomace was gently pressed using a basket press. The wine was then racked in to French, Hungarian, and American oak barrels, where it finished malolactic fermentation and aged for 14 months.
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