Vino Intrepido

A Pound of Flesh Vermentino

Fruit was harvested early on a morning in late March and transported to the winery. The grapes were transferred to open fermenters, plunging at least once per day for five days. After pressing the wine was pumped to a mixture of stainless-steel tank and mature barrels to complete fermentation, and once completed the majority of the wine was aged in barrels. After five months the wine was racked to tank, cold settled then bottled without fining or filtering.