VINIFICATION:

The grapes were picked mid-October after a long cool ripening season.  The grapes were crushed, pressed and the juice was cold settled.  The juice fermented in stainless steel and the fermentation was stopped after four weeks with a small amount of natural sugar remaining.  The wine was racked, filtered, cold stabilized and adjusted for bottling.

The Rkatsiteli shows its characteristic fruity complexity resulting from early bottling.  Along with the intense fruit are the typical spicy notes as well as pineapple and mango notes.  The wine is presented in a dry version with the crisp acidity, the residual sugar and the tremendous fruit providing a very pleasant balance.  The Rkatsiteli remains one of Dr. Frank’s greatest achievements in the Finger Lakes.