Cecilio Ramirez de la Piscina
Harvested by hand
Clay and Limestone soil
Grapes are carefully sorted on the selection table, and then w hole grapes are destemmed and transferred to a tank for 24 hours of skin-contact maceration. The tank is refrigerated in order to avoid the onset of spontaneous fermentation. Throughout the maceration, the grapes are gently stirred inside the tank using hydraulic paddles, which homogenize the mixture. In this process, phenolic compounds, which give the wine its fruit character on the nose as w ell as in the mouth, are extracted from the skin.The macerated grapes are then sent to a pneumatic press w here the must is extracted at low pressure. It is left to settle, without being moved, for 24 hours, and is then fermented at a controlled temperature of 15ºC in order to preserve the variety’s aroma characteristics, and to obtain a fresher and fruitier wine.Fermentation lasts for 12 to 14 days.
New Jersey, New York, and Pennsylvania