The grapes were fully destemmed and placed directly into concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. There were no punch downs or pump overs. Each day juice is transferred from the bottom of the tank to the top by hand using only a watering can. After 30 days the grapes are pressed, and the press juice combined with the free run juice to finish fermentation in concrete tanks. After the completion of malolactic fermentation, the juice is transferred to used 225L French oak barrels for aging. Aged for 24 months in 3- to 5-year-old French oak barrels of 225L.
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