Seven Springs Pinot Noir 2016

The Pinot Noir grapes were hand-picked over several days at optimal ripeness and sorted by hand. Upon arrival at the winery, the grapes were first sorted and selected one more time and then completely destemmed, crushed and a touch of sulfur was added. This was followed by a swelling phase at a regulated 10°C for several days before the yeast naturally present in the environment and on the fruit started the alcoholic fermentation. Only later were selected commercial yeasts added to the mash. Once the alcoholic fermentation was completed, the wine was left on the skins for several weeks to obtain soft tannins and a beautiful color in the wine. The wine was then transferred to previously occupied French oak barrels, where the malolactic fermentation took its course and where the wine spent its nine months of aging.