In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year?s maturation in oak barrels.
Springfield Whole Berry
This is a lovely velvety wine with softer tannins and classical varietal characteristics