La Casa Vieja Rose

75% Mission and 25% Palomino. Baja, Mexico. 

"The Mission grapes are destemmed by hand, massaging bunches over a kind of wooden zaranda. The grapes are then crushed by foot and transferred to plastic drums and one 450 liter concrete egg. After native yeast fermentation, which takes about 2 – 3 weeks, the grapes are  pressed off into a small, wooden, 55L, hand crank basket press and racked into to neutral, 225 L oak for 5-6 months. The Palomino is also destemmed by hand, crushed by food, and then transferred to plastic drums and one 450 liter concrete egg for a two week maceration and fermentation. After, the grapes are pressed off with a small, wooden, 55L, hand crank basket press and racked into to a stainless steel tank and glass carboys for 5-6 months. After the Mission and Palomino mature separately, Humberto combines 75% Mission, 25% Palomino and let’s it rest and integrate in stainless stell for one to two months. Everything is racked and nothing is filtered or fined. The entire bottling process, down to labeling, is done by hand. No sulphur is added at any time."