Calina Carmenere

Product description

Harvest was done entirely by hand based upon taste, not numbers. Rigorous vineyard practices, including winter pruning, shoot suckering, fruit thinning and green drop ensured that vines were in perfect balance. After a three-day cold soak to extract the appropriate soft tannins, additional color and flavor, the juice was fermented and then transferred to a combination of French and American oak barrels.