The Merlot grapes were crushed and de-stemmed and the must was then inoculated with cultured yeast to initiate fermen...Read more...
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The Merlot grapes were crushed and de-stemmed and the must was then inoculated with cultured yeast to initiate fermentation in upright stainless steel fermenters. Temperatures throughout fermentation ranged from at 18-25°C and the wine was pumped over eight times daily After primary fermentation, the wine underwent secondary, or malolactic, fermentation. A portion of the wine was matured in French and American oak for up to six months before bottling.
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