Fruit comes from Columbia Valley Vineyards: Sagemoor Farms, Wautoma Winds, and Snipes Mountain Vineyards: Irving Newhouse.
A combination of unique growing conditions including a cooler climate, a thin soil layer and vineyard elevations of 1,200 – 1,400 feet contribute to the area’s unique character.
Upon harvesting, the grapes were gently pressed and the juice was cold settled. After racking off the solids, the juice was inoculated with BRG Yeast and allowed to ferment slowly for approximately 30 days, until dryness. At that point, the juice was chilled to halt the fermentation and stabilize the wine.
Aged five months in Stainless Steel.