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Wine Details
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Description:
Harvest lugs are individually inspected, with grapes clusters then stemmed and crushed directly into small "one-ton" fermentors. The must is then allowed to settled for 24 hours when a combination of Prise de Mousse & Pasteur Red yeast was added. Twice each day the must is checked and punched down. When nearly dry, the free run wine is transferred directly into oak barrels with the remaining must gently pressed in a small basket press. Bottled unfined and unfiltered resulting in superb color, clarity, and flavor.
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