Summary

A crushed fruit fermentation wine, where 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. Post-fermentation maceration for further extraction is common, before pressing, fining and filtration before bottling in glass.

Key Varietals

• Syrah