We picked the El Diablo Grenache under the lights in the middle of the night so that they would arrive at the winery cold and before six in the morning. 80% was de-stemmed and 20% whole cluster went into a small open-top fermenter for a four-day cold soak at 40F. The must was than allowed to warm and the natural yeast to start the fermentation. At this point we begin pump-overs three times daily. The wine ferments for 18 days. Once fermentation is complete the wine is pressed to 20% new, 40% once used and 40% neutral French Oak for 18 months of aging. The wine was bottled unfined and unfiltered.
Italian Reds 90-100PT