Winemaker Notes: The grapes for this wine were gently crushed and pressed, and the juice was allowed to cold settle prior to fermentation in upright stainless steel tanks for three weeks at an average temperature of 64°F. The wine was aged sur lie for two months and then on light lees until bottling to preserve a clean and full mouthfeel.
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Winemaker Notes: The grapes for this wine were gently crushed and pressed, and the juice was allowed to cold settle prior to fermentation in upright stainless steel tanks for three weeks at an average temperature of 64°F. The wine was aged sur lie for two months and then on light lees until bottling to preserve a clean and full mouthfeel.
