A Contra Luz Blanco

(See attached tech note for lengthy info) Co-fermentation of both vineyards with skins and without stems for two weeks, extraction very aggressive (prior to fermentation) by treading over a period of 3 to 5 hours until the must becomes a jam-like paste and the seeds float. This type of port-style extraction seeks a very intense concentration of fruit characters and a fleshy phenolic structure. Once spontaneous fermentation takes place and carbon dioxide is produced carbon, we performed two gentle pump-overs of five minutes each, one for the morning and one at night looking for a very smooth extraction.