Summary

Fruit is crushed and a short maceration extracts color. The must is then pressed and fermented at cool temperatures in stainless steel to retain primary fruit. Fermentation will be stopped short of dryness while the wine still retains significant residual sugar. Malolactic fermentation is avoided and the wines are held in neutral vessels, before fining, sterile filtration and bottling in glass or bag in box packaging.

Key Varietals

• Zinfandel