Alvaro Espinoza and Juan Carlos Faúndez
Maceration: Cold maceration for 6 days at 10 C, pre-fermentation and post fermentation maceration for 20-25 days to extract volume and density.
Fermentation: 10 days, starting at low temperatures up to 24 C, in order to preserve the fruit character and avoid the tannin over extraction.
Malolactic Fermentation: Yes
Ageing: 12 months in French and American oak barrels then bottled for at least 6 months
Delaware, New Jersey, New York, and Pennsylvania