The Tempranillo fruit was hand-picked, de-stemmed into ferment vats and cold soaked for three days. Some whole bunches were added to the ferment vat at this stage. Once the ferment was inoculated and reached 4 baume, it was basket pressed. When dry, it was racked into old oak for Malolactic fermentation and cellared for twelve … Continue reading 2014 Tempranillo – El Toro