Summary

A crushed fruit fermentation where heavily sorted and then destemmed grapes, are loaded into open top neutral vessels. After a brief period of cold soaking to extract additional color, a warm fermentation will begin using ambient yeast. During the course of fermentation, pump overs and punch downs are common to increase extraction and soften tannin. A short post-fermentation maceration on the skins is common to extract some tannin and additional color. After pressing and racking into barrel (a portion new), malolactic conversion occurs in barrel during maturation before any fining, filtering, and bottling.

Key Varietals

• Blaufränkisch