WINEMAKING

At harvest, grapes are picked and brought to the winery to be destemmed and crushed.

The stems are discarded, and the skins and juice are pumped into a tank. In a few hours, the grape skins begin to separate from the juice. Once the cap has formed, the pinkcolored juice is pumped or “bled off” into a tank to ferment.

The wine is aged several months in stainless steel to allow expressive aromatics to evolve while maintaining freshness before release.