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Wine Details
Price:
$38.00 per bottle
Description:
Destemmed pinot noir grapes plus 10% whole clusters were cold macerated for 96 hours in open-top tanks before fermentation on native yeasts. The must was punched down three times daily during 14 days of fermentation, then pressed and racked to the tank. The press fraction was not used for this wine to assure the highest quality possible. After settling out in the tank for 24 hours, the wine was inoculated for malolactic fermentation (MLF) and barreled down in 54% new French oak (François Freres, Sirugue, and Remond.) Following traditional Burgundian techniques that advocate minimal handling, the wine was neither filtered nor fined with only one racking before bottling on March 3, 2003.
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