De-stemmed grapes are vinified separately. Skin contact at 10°C for three days. Skin contact at 10 °C for 3 days prior to 6 days fermentation at 24/26°C with daily pumping over followed by a 9 day maceration. Only the first presses are reincorporated into the wine.
50% of the blend is aged in new oak barrel for 7 months. The other 50% are matured stainless steel vats. After taking the wine off the barrels we have aged it for a further 2 months in vats prior to bottling.
Drink with flavourful appetizers, hors d'oeuvres, white meat entrees and cheese platters.