Merlot Impression

Following a mechanical harvest, the Merlot 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 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 and American oak barrels for an aging period of six months.