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This vendor is located at 578 Gateway Drive, Napa, CA 94558
Wine Specs
Deep garnet violet color. White chocolate covered raspberry and
tangerine aromas with a touch of menthol and mint and follow through on
supple entry to a dry-yet-fruity medium-to-full body...
Garnacha: Second most widely planted grape in the world. High in alcohol, with strawberry, raspberry, peppery fruit and herb flavors. Often used in blending.
Dragonia is produced from grapes that are estate grown in the Carinena area of Aragon in the North Eastern region of Spain. Hand-picked from the end of September through to early October, from 45 to 65 year old vines, with yields of less than 3.2kg/vine. GRAPE SOURCING: 100% of these Garnacha vines are bush vines and they were hand picked during the early mornings so that the clusters could arrive fresh at the winery. Then the grapes were cold-macerated for 96 Hours at 6 ºC. prior to fermentation in a process known as a “cold soak.” The purpose of the “cold soak” is to extract color, fruitiness and avor as well as helping to provide a eshier mouthfeel to the wine. The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 26 ºC. Once the fermentation nished, the wine stayed “sur lie” from 15 to 20 days to extract the grapes potential to the utmost. After this stage, the wine went through a full malolactic barrel fermentation and was later aged in new American oak for 3 months. Then the wine underwent a gentle ltering through "diatomaceous earth" before being immediately bottled.Dragonia is produced from grapes that are estate grown in the Carinena area of Aragon in the North Eastern region of Spain. Hand-picked from the end of September through to early October, from 45 to 65 year old vines, with yields of less than 3.2kg/vine. GRAPE SOURCING: 100% of these Garnacha vines are bush vines and they were hand picked during the early mornings so that the clusters could arrive fresh at the winery. Then the grapes were cold-macerated for 96 Hours at 6 ºC. prior to fermentation in a process known as a “cold soak.” The purpose of the “cold soak” is to extract color, fruitiness and avor as well as helping to provide a eshier mouthfeel to the wine. The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 26 ºC. Once the fermentation nished, the wine stayed “sur lie” from 15 to 20 days to extract the grapes potential to the utmost. After this stage, the wine went through a full malolactic barrel fermentation and was later aged in new American oak for 3 months. Then the wine underwent a gentle ltering through "diatomaceous earth" before being immediately bottled.
Wine Profile
