Summary

A crushed fruit fermentation wine with a brief period of cold soaking to extract color, followed by a warm fermentation by cultured yeast in large open top neutral vessels. During fermentation, pump overs and punch downs are used 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 malolactic conversion occurs in tank followed by a short maturation before fining, filtering and bottling.

Key Varietals

• Zweigelt