The grapes for Baci are left on the vine longer in order to achieve a “late harvest” style, shriveling the ultra-ripe berries up to 32 brix. Upon entering the winery, the hand-harvested grapes are sorted and destemmed before being transferred to a stainless steel tank for three days of cold soaking. Yeast was then added and pump overs commenced, one to two times daily, for the duration of primary fermentation. Once fermentation is finished, the wine is drained and pressed to barrels for malolactic fermentation and 6 months of barrel aging. The chocolate flavoring was added prior to bottling.