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Riesling was de-stemmed and fermented on skins with twice daily pump-overs. At 1/2 Brix depletion, Riesling pump-overs were replaced with Carignan pump-overs (from another tank). Once the two cuvees were fully blended and fermented to dryness (14 day maceration), the lot was pressed to a stainless steel tank, were it underwent malolactic fermentation and was aged on lees.
