Summary

Machine harvested and minimally sorted fruit will be destemmed, crushed and cold soaked briefly for color extraction. A moderate fermentation to dryness follows in neutral vessels with cultured yeast, using automated pump-overs, punch downs and rack and return to promote extraction and introduce oxygen to this reductive varietal, followed up to two weeks of post-fermentation maceration. After pressing, malolactic conversion will occur in tank, and oak alternatives (chips or staves) will add oak flavors during a short maturation before blending, fining, filtration and bottling.

Key Varietals

• Dolcetto