Malolactic fermentation is begun in stainless steel tanks for better settling and completed in small oak barrels to soften the wine. Oak selection includes first, second and third fill barrel compromised almost exclusively of French oak (some American and Hungarian oak also used). All reds spend at least 18 months in barrel and are removed when the wine maker feels that they have achieved the correct balance. Thereafter they are bottled and matured for at least 6 months until market ready.
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