Grapes were hand-harvested at the optimum ripening point. After gentle de-stemming and selection, the berries were placed in stainless steel tanks where they underwent a period of cool skin contact, followed by fermentation with select yeasts at 75°F to 79°F for 10 to 15 days. After fermentation, the wine was racked by gravity into stainless steel tanks, avoiding the need to pump.
Enjoy with grilled meats, seared tuna steaks and fresh salmon.
Bodegas Salentein is a wine destination like no other. Established in the late 1990s, Salentein is a privately-owned estate of almost 5,000 acres, of which 1,124 acres are planted to vine. The property includes a world-class winery and cellars, a 125-acre nature preserve, the showpiece Killka Center for Culture and the Arts, a nearby lodge (the Posada Salentein, offering an elegant and relaxed retreat into nature), and the landmark Chapel of Gratitude, a non-denominational chapel of ascetic loveliness, built using ancient local stonework techniques.