The fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into open top fermentation tanks. Once in the tanks, the fruit was cold soaked at 48 degrees for three to ve days. During active fermentation, punch downs occurred three times per day which allowed for increased extraction of tannins and color. Once fermentation was nished the free run wine was transferred to a secondary tank to settle overnight before being racked to French oak barrels for aging. The nished wine spent a minimum of eight months in barrel prior to nal blending and bottling.
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