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A blend of 6-red grapes showing dark fruits with notes of licorice and roasted black cherries.
Will pair well with a roast, porcini mushroom risotto, any well seasoned grilled meats.
The varietals were individually crushed, followed by a 4 day cold soak at 50 degrees Fahrenheit. The fermentations continued for 3 weeks with peak temperatures of 94 degrees Fahrenheit. To extract the most flavors and color, the juice was gently pumped over 3 times a day. Maceration (skin contact) lasted from 25 to a total of 38 days before the grapes were gently pressed. The wine was racked a total of 7 times during barrel aging.
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