Summary
A crushed fruit fermentation wine, where machine-harvested and heavily sorted grapes are crushed and destemmed, then allowed a cold soaking to increase color extraction. Ambient yeast ferments the wine to dryness at mid-range temperatures in open top neutral vessels, utilizing punch downs for tannin management and to reduce reduction. Increasingly producers are also including a portion of the fruit as whole clusters. Post-fermentation maceration for further extraction is common, before pressing and racking into oak barrel (a declining portion new), where malolactic conversion will occur. Ageing in oak is common, adding texture and oak aromas, and any fining or filtration will be light before bottling in glass under screw cap or premium cork.