If we were thrilled to get three tons of fruit from our section of Compagni Portis in 2013, imagine how giddy we were to get four tons in 2014! While Mother Nature played a large part in the bountiful yield, there's no denying the influence of Phil Coturri’s expert organic farming. Rather than going directly to press, the fruit was destemmed and allowed to soak in tank for four hours before pressing. This little bit of skin contact time helped to increase the aromatics and mouthfeel. As usual, fermented in all stainless steel and no malolactic fermentation. Bottled under screw cap.