The fruit was processed first thing in the morning through our Bucher Press at the winery. The juice was chilled to 34o F and settled for 5 days. At this time, the juice was allowed to warm to 54o F when it was inoculated with yeast. Fermentation lasted 35 days. The ferment temperature was maintained at 54o F, this temperature helps retain the more subtle aromas and flavors of the wine. Post ferment, sulfur dioxide was added to the wine. The wine was left on gross lees for an extended 54 days before racking. Storage was at 58o F in closed stainless steel tanks. French oak adjuncts were added to the tank for 3 months prior to bottling, adding lovely oak characteristics to the wine. The fermented wine was then cold stabilized and heat stabilized in preparation for bottling.

On the nose, this wine has aromas of toasted oak, caramel and buttered popcorn, with vanilla, oak, and spice notes on the palate, combined with a bright crisp mouthfeel. Pair with seafood dishes and delicious with pizza with  white sauce

*These cans come in a 4-pack and are 200ML each can.