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Wine Details
Price:
$12.00 per bottle
Description:
Our Seyval is usually harvested in the 1st to 2nd week of September. Sugars are in the 21 to 22 Brix (% sugar) range. Fruit is hand harvested into lugs, then refrigerated overnight. After the overnight chill, all of the fruit is hand sorted, to remove any leaves, sticks or debris. In general, the hand sorting requires all fruit to pass a tight quality control checkpoint. After being destemmed, and lightly crushed, the must is transferred to the membrane press where the fruit is gently pressed. Then the juice is transferred to a jacketed tank for two days of settling.After settling, the juice is racked to another tank, where the yeast is introduced and the fermentation begins. Very cold fermentation over about six weeks yields maximum fruity character in the wine. Gold Medal - 2002 Vinifera Wine Growers Association Competition. Silver Medal - 2003 Riverside CA International Wine Competition. Bronze Medal - 2003 Virginia Governor's Cup Wine Competition
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