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Produzent Grangehurst
Vinifikation Upon arrival at the winery, the grapes were first completely destemmed, crushed, and then fermented on the skins for 5 to 14 days, depending on the grape variety. During fermentation, the cap was submerged four to six times daily to extract a maximum of color, tannin, and flavor. After alcoholic fermentation was complete, the free-run wine was drained from the skins, the pomace was gently pressed in a traditional basket press, and the wine was transferred to small oak barrels. Malolactic fermentation took place partly in steel tanks and partly in barrels. After malolactic fermentation was complete, all components matured for 33 months in 225-liter oak barrels (97% French and 3% American oak), and were then blended and bottled.
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