Following harvest, the grapes from each vineyard were sorted and destemmed, then fermented in
individual lots. As the lots aged in oak for 18 months, the barrels are tasted frequently to assess tannin and flavor development. Finally, the lots were blended together to balance the characteristics of each grape growing region.
Following harvest, the grapes from each vineyard were sorted and destemmed, then fermented in
individual lots. As the lots aged in oak for 18 months, the barrels are tasted frequently to assess tannin and flavor development. Finally, the lots were blended together to balance the characteristics of each grape growing region.
