The juice is settled using enzymes and is then racked. The clean juice goes through a cool fermentation. A small fraction is fermented in 2nd – 4th fill barrels and the large majority is fermented in temperature controlled stainless steel tanks. No lees contact is given post fermentation. Malolactic fermentation is avoided.
Only once fermentation is complete does blending take place. Careful consideration is made to produce a wine with length and acidity to last, yet still have elegance and finesse on the palate.
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