Description
All fruit (95% de-stemmed, 5% whole-cluster) was hand-picked and rigorously hand sorted prior to going directly into small open-top fermenters. A cold soak at 50 degrees for 5 days prior to native fermentation was performed and followed by an average maceration period of 17 days. The cap was kept moist by daily gentle punchdowns. Free-run wine was drained and cellared in 100% French oak, 25% new, for 15 months and filtered prior to bottling.
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Product Details
Type Red
Varietal Pinot Noir
SKU 37322
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