Inoculated with selected yeast strains from Burgundy, France. Primary fermentation in open fermenters with manual punch downs @ 22-28 0 C. After 28 days skin contact; pressed directly to 225L French Oak (30% new) where Malolactic fermentation completed naturally. Matured for 18 months in French Oak.
Baleia Erhardt Pinot Noir
An earthy Pinot Noir with a bouquet of red cherry, Italian herbs and light spice on the palate. The mineral sensation in Baleia?s wines is an expression of the natural salts found in the unique soils and prepares the palate beautifully.