Destemmed without crushing into one-ton open top fermentors. Cold soaked for seven days at 50F, followed by direct innoculation of must. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 85-90F. Lots went through delestage (pump-over with seed screening) at the peak fermentation . Total average extraction time of 21 days on the skins. Lots were pressed off at between 0 and 2 brix then settled for 3 days before transfering to oak barrels where primary fermentation completed. Secondary fermentation occured at low temperatures after innoculation throughout the winter and following spring.
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