An estate grown Scielo NY red wine fermented with different yeasts. Left Briefly on the skins. Perfect with a slight chill.
Destemmed fruit in fermentation vessels were inoculated once each day for three days and kept at 65F, on the fourth day the grapes were pressed and fermentation was finished in stainless steel tank, after fermented to dry cold settled for 24 hours and racked clean to prepare for bottling
