The grapes used to create the sweet red are situated on a combination of rocky shale and limestone soils.Grapes were harvested at optimal ripeness to ensure soft tannins in the end product. Fermentation was completed over a period of 2 weeks in stainless steel tanks. Aerated racking was done twice daily. After primary fermentation, the wine was pressed and malolactic fermentation completed in stainless steel tanks.
100% of the wine was matured in stainless steel tanks with American oak for a period of 5 months.
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