Fermentation and Aging The fruit was whole cluster pressed to remove the juice from the skins immediately. Once press...Read more...
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Fermentation and Aging The fruit was whole cluster pressed to remove the juice from the skins immediately. Once pressed, the must was pumped into a stainless steel tank to cold settle for about 48 hours. This allowed any sediments and solids to fall to the bottom of the tank. The clean juice was racked off the sediment and transferred to another tank and inoculated to begin fermentation. Once the wine reached the proper alcohol and residual sugar levels the fermentation was halted. The wine was then cold filtered and bottled. Detailed Wine Information Acidity: pH 3.28 Alcohol: 9% Appellation: Amador County Varietal Notes: 81% Orange Muscat, 19% Muscat Canelli
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