We utilize carbonic maceration to really bring the fruit out! After around 7 days of carbonic, we break up the fruit and allow the fermentation to proceed like our usual red wine fermentations: open top with manual punch downs and pump overs. After a few days more of fermentation, we pressed the grapes off and let the wine finish fermenting in tank before going to older French oak barrels for 3 months of aging. 200 cases produced.