Riesling is pressed whole cluster slowly and gently, over the class of a half-day. Juice settles through gravity, and fermentation is all-natural on indigenous yeasts. Whites are fermented in temperature-controlled, stainless steel tanks and are aged on high-quality lees in tank from twelve to 18 months, depending upon the wine. https://seobookmarkpro.com/story18119796/brass-trays-in-los-angeles-for-dummies