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|Supervision||Badatz Eida Chareidis|
|Kosher for Passover||YES|
|Barrel aged||18 Monnths|
The Petit Sirah grapes were harvested mechanically and arrived at the winery in the morning. Following a gentle crush the grapes were transferred into a chilled stainless-steel tank for a day of
Cold soaking prior to the alcoholic fermentation. Upon completion of the cold soaking the alcoholic fermentation process of the Petit Sirah grapes began at a temperature of 28°C while applying different pump-over regimes for the extraction of colors, flavors and aromas.
Following the alcoholic fermentation process, the wine was soaked on the skins for three days. Upon completion of the extended maceration, the grapes were slowly pressed with low pressures, into a Stainless-steel tank for the malolactic fermentation process in order to stabilizes and softens the wine. Upon completion of the malolactic fermentation, the wine started the maturation process in new French oak wooden barrels for 18 months.
Following the maturation period, the wine was bottled and continued to mature for 10 additional months before release to the market.