//=$item['info_title']?> Grenache-Noir 45% Morvadera 35% Barbera 20%, //=$item['info_title']?> 2019, //=$item['info_title']?> Selected sites in the Ayalon Valley grown with meticulous vine tending and cluster thinning to optimize the grape qualities, //=$item['info_title']?> This wine may be enjoyed from its release to market
Wine production process
The grapes for this wine were harvested on separate dates, each at optimum ripeness, from the same vineyard in the Ayalon Valley. Each lot was harvested mechanically in the early hours of the morning, thereby allowing the grapes to arrive to the winery for vinification at lower temperatures. Upon arriving at the winery, the grapes were destemmed and lighted crushed. While being transferred to the pneumatic press, the grapes were chilled via heat exchange to 12 ℃ to ensure all processes occurred under optimal temperature. The press used for this wine is unique in that it allows all press cuts to be protected from oxygen via the use of nitrogen blanketing to preserve the natural aromas and flavors of the grapes. In the press the grapes were allowed a brief maceration period to extract the ideal flavors and colors prior to its gentle pressing at only the lowest of pressures.
The pressed juice, was then transferred to a chilled stainless-steel tank in which the juice was clarified via Floatation clarification. This technique again utilizes nitrogen sparging, to float the sediments to the top of the tank prior to racking the clear product from the bottom.
The alcoholic fermentation spanned approximately 22 days at 13℃, to optimize the aroma and flavor profile of this wine. In order to preserve natural crisp freshness, this wine did not undergo malolactic fermentation. Upon reaching stabilization, the final blend was decided upon by a panel of tasters at the winery.
- Brix: 21/5
- Acidity (g/L): 6.2
- pH: 3/3
- Sugar (g/L): DRY
- Alcohol (%): 11/7
- Acidity (g/L): 6.7
- pH: 3.36