The grapes were whole cluster pressed to utilize the most gentle extraction methods and then stainless fermented at low temperatures for around three weeks to help preserve freshness and aromatics. When the sugar levels dropped to 5 Brix the wine was transferred to barrel (20% new French) to complete its primary fermentation. The wine went through 40% malolactic fermentation to capture a rich texture and full bodied mouth feel, yet leaving a fresh, crisp and vibrant finish.
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