we cold soaked the lots for two days, then initiated fermentation slowly with an Italian yeast strain that was isolated from a Piedmont vineyard. During fermentation we hand punched the cap five times a day, extracting the rich flavor, color, and tannin from the thick skins. The small batches were kept separate during fermentation, after pressing, and throughout the first year of aging in French oak barrels. During the second year of barrel aging, the vineyard components were blended together to create optimum complexity while retaining balance, varietal character, and superior quality.
Sixteen months in French oak barrels, 25% new