Special block were hand harvested in the last week of February and first week of March with sugar levels between 24.5°B and 25°B. The grapes were destemmed and cold soaked for 24 hours. After 24 hours the pulp was inoculated with selected yeast strains and fermentation took place at 25°C. The wine was pressed at 3°B. MLF (Malolactic fermentation) took place in stainless steel tanks. The wine was aged in 100% French oak barrels for 18 months, and thereafter prepared for bottling.
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Bottle shots: [wpfilebase tag=file id=124 tpl=filebrowser /][wpfilebase tag=file id=124 tpl=filebrowser /]
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