Summary
A crushed fruit fermentation wine, where hand-harvested and heavily sorted grapes are fermented, sometimes starting with a large portion or completely as whole clusters. Cold soaking with crushed fruit is common to increase color extraction before ambient yeast, usually in open top fermenters, ferment the wine to dryness at moderate to warm temperatures while using punch downs and pump overs to increase extraction and introduce oxygen. Post-fermentation maceration for further extraction lasts for up to another 3 weeks, before pressing and racking into oak barrel (sometimes a large portion new), where malolactic conversion will occur in the cellar. Ageing of up to two years in oak is common, adding texture and oak aromas, and any fining or filtration will be light before bottling in glass under premium cork.