To naturally soften tannins and enhance varietal complexity, Winemaker Tony Coltrin allowed the grapes to undergo extended maceration. He then pressed the wine and transferred it to French oak barrels (45% new oak) to undergo a long malolactic...
To naturally soften tannins and enhance varietal complexity, Winemaker Tony Coltrin allowed the grapes to undergo extended maceration. He then pressed the wine and transferred it to French oak barrels (45% new oak) to undergo a long malolactic...