Luna Sangiovese(2004)

As with all of our wines, the fermentation was allowed to occur naturally, without any added yeasts or acids. Fermentation lasted 3 weeks, with another 21 days of maceration before pressing. The extended skin contact allowed us to coax out the subtle nuances and mid-palate texture that we strive for in our Sangiovese. Portions of Howell Mountain Merlot and Stagecoach Merlot were blended in to polish the wine and soften the finish. Finally, we added 5% Petite Sirah to the mix, for color stability and longer aging capability. The wine was aged in 25% new, and 75% once-used, French oak barrels, for read more...15 months. Most of the barrels were from Billon, with a few Bossuet and Radoux for their spice. This Sangiovese was bottled without fining or filtering, at an alcohol content of 15.2%.    (hide)