After early morning harvesting to ensure freshness, the grapes are pressed with minimal lag time and the must is cold settled for over 24 hours before being racked to a closed fermentation tank. To avoid any bitterness from excessive skin contact the pressings are reserved and used for the production of Vincotto. After fermentation is established the juice is transferred to French oak barrels for further fermentation. Secondary malolactic fermentation is prevented and the wine is left undisturbed on lees for about 8-10 months.
White peach and melon aromas have a touch of honey on the nose. An attractive tropical ripe-fruit front palate and great structure from complex yeast lees. The mid palate has length and rockmelon, kaffir lime, subtle pineapple, and flint and malt flavours. A good clean finish.
6-pack: $30.00 / bottle
Case: $30.00 / bottle
All prices shown below are per bottle.
Tintilla Cellar Door Wine Club 6pak: $24.00
Tintilla Cellar Door Wine Club 12pak: $24.00