Kerloo Cellars Carbonic Maceration Cabernet Franc! WINEMAKING “The fruit was picked by hand in order to create a wine with a lower alcohol content and brighter acidity. At the winery the grapes were placed into a 1.5 ton steel bin and sandwiched between layers of dry ice. The bin was then wrapped in shrink-wrap and left for over two weeks to start carbonic maceration, whereby the grapes begin to undergo intracellular fermentation without the help of yeasts. Once the grapes reach about 2% alcohol they were gently pressed to taste, and fermented as a white wine would (without the skins) in neutral oak barrels with native yeast. @kerloocellars #wawine #wa_state_wine #kerloocellars #bluemountainvineyard #cabernetfranc #carbonicmaceration (at Kerloo Cellars) https://www.instagram.com/p/CdRKzNuP3Z9/?igshid=NGJjMDIxMWI=







