harvest and crush 543 lbs
left on Skins for 2 hours then press
23.5 brix at press
Yeast Lalvin DV 10
pH 3.21
T.A. .86
30 ppm Sulfite added
8 grams Lecofood and Malolactic Bac. V141
added 1 gal Merlot for color
30 ppm Sulfite
Racking
20 ppm SO2 addition
Kept in Stainless in fridge
Bottling