Rubicon Estate Edizione Pennino Zinfandel(2004)

After hand-harvesting the grapes, each vineyard lot is hand-sorted and crushed. The must is then put on the sorting table to remove any remaining stems, then cold-soaked and fermented separately in 2 to 4-ton oak fermentors. Once the fermentation temperatures reach the 90s, the wine is punched down daily. After fermentation, the wine is racked into French and American oak barrels.