Description
Red Wine by Kaleidos from Central Coast, California. Fermentation – When the fruit was brought in it is gently destemed into small open top fermenters. The berries were then aloud to cold soak for 4 days before fermentation started with native yeast. Once the fermentation begins the cap is gently punched down by hand or the juice is pumped over using gravity. The fermentation lasted 12 days. After the free run is drained down into barrels themust is then gently pressed directly into separate barrels. Blend: 65% Syrah, 25% Grenache, 10% Mourvedre
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