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Dry Blueberry

yroduced via Carbonic Maceration.  Fresh blueberries were added (without crushing) to a tank that had been purged with carbon dioxide to remove all oxygen.  Over the course of a few days, the berries began to crush under their own weight and ferment spontaneously.  At this point, they were inoculated with commercial yeast and pumped-over twice daily for a period of 21 days.  Following pressing, the wine went through full Malolactic fermentation and was rested in American Oak barrels for one month to enhance texture and aromatic complexity. }vnbsp; }uem>The women’s suffrage movement continues to reignite throughout the decades, resuming the fight for equal rights.
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Brand Fossenvue Winery
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