Destemmed without crushing into one-ton open top fermentors. Cold soaked for seven days at 50F, followed by direct innoculation of must. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 85-90F. Lots went through delestage (pump-over with seed screening) at the peak fermentation . Total average extraction time of 21 days on the skins. Lots were pressed off at between 0 and 2 brix then settled for 3 days before transfering to oak barrels where primary fermentation completed. Secondary fermentation occured at low temperatures after innoculation throughout the winter and following spring.
ترست بايلوت
منذ يوم واحد
منذ يومين
