Showcasing deep ruby color and pronounced black pepper Graciano, often used for blending in the Rioja region of Spain, is rarely bottled on its own.  Sourced from a small vineyard in the Grand Valley of Colorado and bottled as a single varietal, this wine pairs well with grilled, spicy dishes or smoked meats.



Production:  50 cases

In the Vineyard

Grown on the valley floor in Palisade, Colorado, beautifully ripened fruit is harvested on October 13 and immediately crushed.  The black pepper flavor is distinct even at the crush pad.

Brix: 23

pH: 3.54

TA: 4.93 g/l

In the Cellar

Following some acidity adjustments, and a one day cold soak, the vats are inoculated.   As the caps form, punchdowns are done 4 times daily. Primary fermentation finishes in 19 days and is followed by a 5 day cold soak at 45-50 degrees. Transferred to tank and inoculated, the malo-lactic fermentation is encouraged and upon completion the wine is barreled down in older American oak.  Following 11 months of barrel aging the wine is blended filtered and bottled for release in March of 2024.

At Bottling:

Brix: 0.05

pH: 3.44

TA: 6.0 g/l


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