Description
From Lolol Valley, Chile. The grapes are transferred to a pneumatic press using inert gas to prevent oxidation; they are left to macerate with the skins for 6 to 12 hours, to ensure excellent aromatic extraction. Fermentation is carried out for eight days at a low temperature (61ºF) in stainless steel vats.
Hacienda Wine Cellars was founded in 1973, in Sonoma Valley, by Frank H. Bartholomew, former President of United Press International. In 2014, Hacienda Wine Cellars celebrated the 40th anniversary of its first wine release. From our house to yours, all the best.
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