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Wine production process
Following a mechanical harvest, the grapes arrived at the winery is the early hours of the morning. The clusters were destemmed and lightly crushed at which point they were transferred to a stainless-steel vat for alcoholic fermentation. The fermentation temperature was maintained at 28℃ for approximately seven days. Throughout the fermentation, periodic pump-overs were performed at various rates in order to enhance ideal color, flavors and tannin extractions true to the variety. Upon completion of alcoholic fermentation, the grapes were gently pressed in a pneumatic press to an insulated stainless-steel tank where the wine carried out natural malolactic fermentation. This secondary fermentation contributes stability and a softening to the wine.
After malolactic fermentation, the wine was transferred to age in French oak barrels for an aging period of five months.
- Brix: 23.4
- Acidity (g/L): 5.8
- pH: 3.65
- Sugar (g/L): Dry
- Alcohol (%): 13.1
- Acidity (g/L): 5.7
- pH: 3.68
- Ready to Drink: From its release to the market.
- Serving Suggestions: Serve at 18℃ with a lamb ribs or roasted chicken.