OAK CASK
The grapes were handpicked, destemmed and crushed. The must was chilled and cold-soaked for 3 days prior to fermentation for additional extraction of color, tannins and flavor.
The grapes fermented for six to eight days in concrete tanks at a maximum temperature of 29 degrees Celsius (85°F) and maintained skin contact for a total of three and a half weeks for complete flavor and color extraction. Malolactic fermentation was completed and the wine was aged in a combination of medium to medium+ toasted French and American oak for six to nine months before the final blend was assembled.
