Bold & Full-bodied Red Wines
Bordeaux Varieties with a Sense of Place
When red wine grapes arrive at the winery, the grapes are separated from their stems in a machine called a destemmer, and then directed to a stainless steel fermenting tank. The skins, seeds, pulp and juice all ferment together, the juice gaining all of its color and much of its character from the skins. The fermentation temperatures are kept warm to facilitate flavor and color extraction, and the tanks are pumped over twice daily to further enhance this process. Within a couple of weeks, the primary fermentation is complete, and the wines are drained and gently pressed off their skins and seeds. The wines are then sent to small barrels, where secondary malolactic fermentation will be encouraged in every barrel.