At Brassfield Estate, our winemaking emphasizes quality and the use of traditional handcrafted techniques, which create wines that have both power and finesse. Tempranillo tends to be a tannic varietal, so during harvest, we ferment at a cooler temperature, then drain and press off the skins and seeds early. After pressing and sending to barrel, we allow the wines to undergo malolactic fermentation naturally in our caves. As with the great Tempranillos of Rioja in Spain, we use exclusively American Oak barrels (30% new, 70% used) and age the wine for 18 months. The wine was stirred monthly on its lees to achieve body and texture. This Tempranillo was fined, but bottled without filtration.