Rubrato
8-10 months in stainless steel and minimum 6 months in bottle prior to release.
Grapes are hand-harvested during the last two weeks of October. After de-stemming and pressing, maceration and fermentation takes place in stainless steel vats for 2-3 weeks at a temperature of 79˚F.
Red
Notes of wild black fruit and licorice.
Balanced with density and texture with licorice and blackberry character, ending with a delicate balsamic note.