We take the grapes from the vineyard via gondolas immediately for pressing. They are then placed in our Europress that allows adjustable amounts of pressure for optimum juice quality. Next, the juice is pumped into tank for 36 to 48 hours of settling and transferred into individual 60 gallon light to medium toasted French oak barrels for barrel fermentation and malo-lactic fermentation. Our winery team stirred the lees using the “Battonage” method once a week for the first eight months of barrel time and then twice monthly for a total of 18 months in barrel.
Regular Price: $24.00
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