Malacara

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

The grapes were handpicked, destemmed and crushed. The must was chilled and cold-soaked for 3 days prior to fermentation for additional extraction of color, tannins and flavor. The grapes fermented for six to eight days in concrete tanks at a maximum temperature of 29 degrees Celsius (85°F) and maintained skin contact for a total of three and a half weeks for complete flavor and color extraction. Malolactic fermentation was completed and the wine was aged in a combination of medium to medium+ toasted French and American oak for six to nine months before the final blend was assembled.

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

The grapes were vineyard selected and hand-harvested prior to pressing. The juice was cold-settled and solids were removed before fermentation, which ocurred in upright fermentors and barrels at 13° celsius (55°F). Approximately 65 percent of the wine underwent malolactic fermentation before it was aged on its lees for three to four months to impart a rich, toasty mouthfeel.