At Pellegrini, our philosophy on making Zinfandel is quite simple, approach the grape with the same attention to detail and gentleness that is required for making Pinot Noir. Our Zinfandel is hand sorted and destemmed direct to macro bin and then tipped into tanks, in order to preserve as many whole berries as possible. The grapes go through a 4-to-5-day cold soak before inoculation. Once in ferment, the grapes receive punchdowns three times per day with an occasional delestage for oxygen incorporation. As the sugar levels dwindle, so do the number of punchdowns per day. This helps keep this wine’s supple and velvety texture intact. Our 2019 Zinfandel was aged for 10 months in French Oak with 11% new oak barrels. Built to age gracefully, though can still be enjoyed young.