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Grapes were harvested, destemmed and gently pressed over a two day period, September 4th and 5th  The juice was cold settled at an average temperature of 45 degrees F. for three days.  The chilled clarified juice was racked to closed top stainless steel containers, and an addition of yeast nutrient was made to facilitate a clean fermentation.  The juice was then inoculated with yeast, and fermented for the next eight weeks at a temperature range of 48-56 degrees F. At the end of fermentation the wine was chilled in place and held at 33-35 degrees F. for thirty days in order to prevent a secondary, or malolactic fermentation.  The chilled juice was racked off the primary lees to a second stainless steel tank December 7, at which time the wine was treated for heat- and color stability by the minimal addition of appropriate fining agents.  The wine was maintained at an average temperature of 32-35 degrees F. for the next ten weeks to facilitate cold stability, i.e., the formation and precipitation of excess tartaric acid as crystals ("cream of tartar"); and was cold pad-filtered through two sequential screenings of 1 micron and 0.4 micron pore size, respectively to eliminate trace amounts of yeast microorganisms and other fermentation-related particles.  The resulting wine is a refreshing delight for the eyes, nose and palate.  We invite you to drink to enjoy, as all good things, in moderation; and to your health!

Aroma: Honeydew Melon, Papaya, Kiwi

Taste: Lime, Green Melon and a crisp lively finish

Food Pairings: Seafood, Salmon, Scallops, Roast Chicken and cream dishes