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Wine Details
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Description:
The grapes were harvested by hand, destemmed and gently fed into an open-top tank with about 50% whole berries. The must was a frosty 47 degrees. Native yeast fermentation began ten days later and was complete by October 14. Free-run juice was drained directly into Francois Freres, Allier barrels, 25% of which were new. Native malolactic fermentation was complete by the end of February. The wine was racked just three weeks prior to bottling. We bottled unfiltered on August 20, 20
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