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Following hand-harvesting, the grapes were crushed & de-stemmed, leaving a small percentage of whole clusters. Fermentation was conducted in stainless steel tanks for 10 days. Three pump overs a day assured constant skin to juice contact. The small lot was pressed directly to barrels, and malolactic fermentation finished in barrels. The wine was racked every 3 months and returned to the barrels.
ترست بايلوت
منذ أسبوعين
منذ 3 أسابيع
منذ 3 أيام
منذ يوم واحد