Summary

A crushed fruit fermentation wine occurring at warm fermentation temperature, using cultured yeast in stainless steel. A short post-fermentation maceration on the skins (week or slightly more) is common to extract tannin and additional color. After pressing, wine is racked into barrel (often a portion new French oak) where malolactic conversion and maturation occurs, adding oak flavors and texture, before blending, fining, filtering, and bottling in glass.

Key Varietals

• Primitivo

Structurally Similar

• Yecla or Jumilla
  (Acceptable to Very Good)