Old Soul Red By Saracina 2019

WINEMAKING & TASTING NOTES The grapes were picked at full maturity, de-stemmed and gently transferred into fermenters with 50% whole berries. They soaked at a cool temperature for four to seven days, at which point native yeast fermentation began in both open and closed top fermenters. The free run juice was aged in 10% new thin-stave French oak and four year seasoned American oak for 18 months, which included native malolactic fermentation. The wine is savory, rich, and dense with ripe tannins that wrap around a core of fruit leading to a long, juicy finish.