Our Malbec is made via carbonic maceration and fermented with select, native yeasts at a temperature between 78-82ºF, with a combination of pump-overs and delestage. The pumpovers are done forcefully at the beginning of the... Read More
Immediately following harvest, the skin and seeds are removed and the sauvignon blanc grapes are pressed and settled via cold static decanting over a 24-hour period. A selection of dry yeasts are added to start the process of... Read More