pailshop

We get our La Crescent grapes from a grower on the south side of Oneida Lake, northeast of Syracuse.  He usually picks them in the evening (after he gets off of work) so we don’t get them to the vineyard till the next day. As a result, the grapes sit on their skins for 12 to 20 hours which has the effect of drawing aroma and texture from the skins.  We ferment the wine in stainless steel and hold it for up to 18-months, to help the flavors become more round.

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technical notes