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The flavors are similar, bursting with red-ripe strawberry, apple blossom and maraschino cherry notes that dance in the mouth. These fruit flavors and relatively high acids are balanced by a slight natural sweetness derived from the juice of the grapes. We pick at lower sugars and higher acids to preserve the fruitiness of the grapes, then allow the skins to remain on the must (juice) for approximately three days to extract more color and flavor before fermenting at a very cool temperature—about 52 degrees— to retain more of the wine’s natural fruitiness. Next we stop the fermentation by quickly chilling the wine before it is completely dry, in order to leave a little of the natural grape sugar to balance the higher acid. Finally, we give the wine a light filtration and bottle it when it is only four or five months old in an effort to capture the freshest, fruitiest aromas and flavors possible.
Thanks V. Sattui!!!