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42% Zinfandel, 40% Pinot Gris, 8% Nero d’Avola, 4% Orange Muscat, 4% French Colombard, 2% Cinsault
Winemaking: Zinfandel and Colombard – direct press. Pinot Gris and Muscat – 5 day maceration on the skins. Nero d’Avola – overnight footstomped and pressed. Cinsault – carbonic maceration.