Scorpo Estate Pinot Noir

The fruit is hand-picked, mostly de-stemmed, and fermented in an open vat using a combination of stainless steel and concrete fermenters. The de-stemmed fruit is chilled soaked prior to fermentation to increase tastes and complexity. 5 to 6 days later, spontaneous wild yeast fermentation often starts. When necessary, the cap is sunk. After fermentation, the wine is pressed and transferred to a variety of tight-grained French barriques, some of which are new (around 20%) and used (one, two, and three years old) for the ESTATE and HIGH DENSITY wines and 5% new oak for the NOIRIEN. 12 to 13 months after that, the wine is bottled.