The berries were harvested quickly in the cool, dark morning hours when the sugar levels are at their most stable. They were hand-sorted, destemmed, and then traditionally foot stomped and left to macerate for 9 hours. After extracting the optimal amount of color and flavor, the grapes were delicately pressed and transferred to stainless steel to begin fermentation. Cool temperatures were kept throughout fermentation to preserve the maximum aromas. The wine was bottled in April and released two month later in June of 2015.
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