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The fruit is direct-pressed and barrel-fermented with native yeasts and minimal sulfur; the wine is aged in one to three-year-old 350l barrels with a small proportion of new oak(1/4), for 8 to 10 months. Each parcel is vinified and aged separately, then blended before bottling. One to three grams of S02 are added per hectoliter at press as well four to five grams in three seperate doses prior to bottling.