Product Description:

"All the grapes are sorted at the winery, and then the grapes go directly into the pressoir. After, they rest for 24 hours and “deborbage” – clarifying. Once the unwanted lees are removed the clear juice goes into oak where it ferments (natural/indegenious yeasts). The fermentation takes place in barrel and could last anywhere from 1 to 3 months or more." -Importer