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 maturation before fining, filtering and bottling. Some bottle ageing before release is common.

Key Varietals

• Blaufränkisch
• Pinot Noir
• Sankt Laurent
• Zweigelt