La Crema Pinot Noir Anderson

The fruit was hand-picked and gently de-stemmed, with 70% whole berries in tank. Once in the tanks, the grapes were cold soaked at 48 F for 3-5 days. Fermented in open top tanks, punched down 3 times per day during active fermentation. Post-fermentation, free run was transfered to a tank for one night of settling before racking to new and used French oak barrels. No racking out of barrels until blending prior to bottling.