Grapes were cold macerated for 10 days at 42 degrees Fahrenheit prior to fermentation to maximize aroma and color. Fe...Read more...
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Grapes were cold macerated for 10 days at 42 degrees Fahrenheit prior to fermentation to maximize aroma and color. Fermentation lasted 10 days at temperatures between 68-77° F, followed by an addition 12 days of post-fermentation maceration of skins. After pressing the wine underwent malolactic fermentation in 225 liter barriques, followed by 10 months aging in oak. The barrels were made 50% new and 50% one year old from the following coopers; Nadalie, D’Argaud, Sylvain, Demptos. 70% of the barrels were toasted medium plus and the other 30% medium.
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