Product Description
The 2006 vintage was marked by a cool winter with large amounts of rain through April. Bud Break was delayed due to saturated soils and cool temperatures. Moderate temperatures prevailed throughout the long growing season giving full maturity to medium sized berries and a small crop of six tons. Clusters were sorted and gently destemmed with whole berries added to two stainless open top fermenters. The fruit was cold soaked at 48 to 50°F for seven days. The fermenters had been inoculated with BDX yeast on day one and fermentation began one to two days after chilling was stopped. Fermentation completed in 11 days and an extended maceration continued for 26 more days. After the free run juice was drained to barrels, the skins were gently pressed (0.5 bar) to obtain topping wine.
Product Details
- Sales Rank: #7785 in Wine
- Size: 750 mL
- Brand: LaMotte Cellars
B00CJ0CVD8
Related Search :
Tidak ada komentar:
Posting Komentar