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• Grapes are gently pressed by pneumatic press immediately following the harvest
• The must settles for 36 hours
• Clear juice is racked and fermented in temperature-controlled stainless steel cuves
• The wine rests on its lees for 2-3 months, stirred 3 or 4 times to keep lees suspended throughout the liquid
• Bottled in the Spring around Easter
- Kermit Lynch Wine Merchant