Manual harvesting starts February 25th and lasts until early March 25th. After pressing, a long maceration on the skins takes place. Fermentation takes place for seven to ten days in stainless steel tanks at between 77 – 86˚F. Post fermentation the wine macerates for over 40 days.
Robert ParkerRating: 87/100 - As reviewed by Robert Parker on 12/21/2012