The fruit for our proprietary red blend is fermented in stainless open tops with regular punch downs. From there our wine is basket pressed directly into barrels (sur lees). The wine is barrel aged for 26 months in new and neutral French and American Oak. Malolactic fermentation takes place in barrel. Our wines are aged longer and released later to best express Rocky Hill’s mountain fruit, with its thicker skins and shallower soil. It is brought to you unfined and unfiltered.