La Posta Vineyards

Fermentation: 35 days of alcoholic maceration in stainless-steel tanks at 16 C°. Second fermentation in bottles of 750 ce during 15 months at 17 C°.

Total Case production: 12,000 9lt. cases
Oak regimen: 30% of the wine aged for 8 months in 2nd use barrels (30% American and 70% French barrels).

Total Case production: 4,000 9lt. cases
Oak regimen: 30% of the wine aged for 10 months in 2nd and 3rd use barrels (100%French barrels)

Total Case Production: 2,000 9 lt. cases
Fermentation: Carbonic maceration by press. 100% whole cluster is hand-loaded into 5000-liter stainless-steel tanks.

Total Case production: 2,500 9lt. cases
Oak regimen: No Oak

Total Case production: 3,000 9lt. cases
Oak regimen: 50% of the wine aged for 10 months in 2nd use barrels (100% French barrels), 20% in concrete tanks (eggs), and 30% in stainless steel tank.

Total Case production: 12,000 9lt. cases
Oak regimen: 50% aged in french oak barrels, 15% new barrel and 35% second and third use barrels, 50% Stainless steel tanks.

Total Case production: 30,000 9lt. cases
Oak regimen: 10 months. 50% aged in 100% french oak barrels, 10% new barrel and 40% second and third use barrels, 50% Stainless steel tanks.

Total Case production: 12,000 9lt. cases
Oak regimen: 50% of the wine aged in second use french oak barrels, 50% stainless steel tanks.