Michael Shaps Petit Manseng 2021

All of the petit manseng is hand harvested and transferred to the winery for cooling prior to de-stemming and crushing. A 12-hour cold soak prior to pressing helps increase aromatics and builds mouth feel. After pressing and settling, the wine is transferred to French oak barrels of which 40% is new oak. The barrel fermentation is a combination of non-inoculated barrels along with some commercial strains of yeast. This wine does not go through malolactic fermentation, but does remain on gross lees with continual battonage (stirring of the lees) until racking and bottling the following summer.