Method
Vinification method: grapes are soft-pressed, and maceration with skins begins at a controlled temperature of 53 - 54 °F. As fermentation time increases, the temperature reaches 77 - 79 °F. The low temperature at the beginning of the fermentation allows proper color extraction, typical of Pinot Noir, and tannin stabilization. At the end of fermentation, the young wine is racked into oak barrels, where aging takes place for 4 to 6 months.
Tasting Notes
Red ruby color with rich cherries and wild red berry aromas. The palate is soft and inviting, with velvety tannins and a juicy finish.
