The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at h...Read more...
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The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, Sr. and Helen Turley who taste the grapes and choose when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 75% new French oak on its gross lees for one year. Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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