Harvested on August 19th, 2024 at 21.0 brix. Pressed directly into neutral French oak barrels fermentation. Inoculated with X16 oenological yeast and GoFerm Protect yeast nutrient.

After a fifteen day fermentation all barrels were topped and 66ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After six months of aging all lots were blended together and bottled on February 19th, 2025 with 12.5% alcohol, 6.2 g/L total acidity and a pH of 3.37. Sugar free (less than 0.15 grams per bottle). No fining agents or animal products were used in the production of this wine. This wine was filtered using crossflow technology. description

Harvested on September 12th, 2023 at 21.6 brix. Pressed directly into neutral French oak barrels fermentation. Inoculated with FX16 oenological yeast and GoFerm Protect yeast nutrient.

After a fifteen day fermentation all barrels were topped and 66ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After six months of aging all lots were blended together and bottled on March 5th, 2024 with 13.25% alcohol, 6.6 g/L total acidity and a pH of 3.31. Sugar free (less than 0.15 grams per bottle). No fining agents or animal products were used in the production of this wine. This wine was filtered using crossflow technology.

Harvested on August 23rd, 2022 at 19.6 brix. Pressed directly into 80% neutral French oak barrels and 20% stainless steel barrels for fermentation. Inoculated with FX16 oenological yeast and GoFerm Protect yeast nutrient.

After a seventeen day fermentation all barrels were topped and 66ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After six months of aging all lots were blended together and bottled on February 24th, 2023 with 11.74% alcohol, 6.5 g/L total acidity and a pH of 3.29. Sugar free (less than 0.3 grams per bottle). No fining agents or animal products were used in the production of this wine. This wine was filtered using crossflow technology.

Harvested on August 24th, 2021 at 22.7 brix. Pressed directly into 80% neutral French oak barrels and 20% stainless steel barrels for fermentation. Inoculated with FX16 oenological yeast and GoFerm Protect yeast nutrient.

After a eight day fermentation all barrels were topped and 38ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After six months of aging all lots were blended together and bottled with 13.57% alcohol, 6.7 g/L total acidity and a pH of 3.27. Sugar free (less than 0.23 grams per bottle) No fining agents or animal products were used in the production of this wine. This wine was filtered using crossflow technology.

Harvested on September 27th, 2019 at 23.7 brix. Pressed directly into 20% neutral French oak barrels and 80% stainless steel barrels for fermentation. Inoculated with FX16 oenological yeast.

After a twenty-one day fermentation all barrels were topped and 30ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After eight months of aging all lots were blended together and bottled with 13.78% alcohol, 5.6 g/L total acidity and a pH of 3.34. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Harvested on September 27th, 2018 at 24.3 brix. Pressed directly into 20% neutral French oak barrels and 80% stainless steel barrels for fermentation. Inoculated with FX16 oenological yeast.

After a nineteen day fermentation all barrels were topped and 30ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After eight months of aging all lots were blended together and bottled with 15.05% alcohol, 6.2 g/L total acidity and a pH of 3.34. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Harvested on October 1st, 2016 at 22.8 brix. Pressed directly into 20% neutral French oak barrels and 80% stainless steel barrels for fermentation. Inoculated with FX16 oenological yeast.

After a sixteen day fermentation all barrels were topped and 30ppm (parts per million) of sufites were added to inhibit the malolactic conversion.

After eight months of aging all lots were blended together and bottled with 13.78% alcohol, 6.7 g/L total acidity and a pH of 3.25. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.