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Produzent Eagle's Nest
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Vinifikation The vineyard sites range from northeast to northwest, on rugged mountain slopes. All grapes were hand-harvested, hand-sorted, crushed, and placed into medium-sized, open-top fermenters. Punch-downs and pump-overs were performed three to four times daily, these practices determined by twice-daily tastings of the tanks. Fermentation lasted 9 days, after which the free-run wine was drained and put to barrel (first, second, and third-fill) where malolactic fermentation occurred. Six different coopers were used, each specifically chosen to complement the different nuances of this very complex wine. After 18 months in barrel, the best barrels were assembled and bottled.
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