Quinary Red Blend

After sorting, the grapes were crushed into stainless steel tanks. A cold soak lasted for four days before inoculation with pure yeast cultures (BM 45 and NT50). During fermentation, the juice was pumped over the skins 3-5 times daily and punched down for five days to optimize color, tannin, and flavor extraction. Post-fermentation, the wine was drained off the skins and transferred to a resting tank, while the skins were gently pressed. Malolactic fermentation and a brief settling period preceded aging in 300-liter French oak barrels (a combination of new, second, third, and fourth fill) for 12 months. A coarse filter was used before bottling.

All grapes were harvested by hand to ensure optimal quality.

The wine was aged for 12 months in 300-liter French oak barrels, utilizing a combination of new, second, third, and fourth fill barrels.