Grapes were handpicked between the last week of February and the first week of April. The grapes were picked when fully ripe with sugar levels between 240 and 250g/L. The grapes were destemmed and cooled down to 15°C for 48 hours. Selected yeast strains were used and fermentation took place between 22°C and 28°C. Regular mixing of the pulp enabled extraction of flavours and colour from the skin. The pulp was pressed between 20 and 50g/L sugar. ML (Malolactic Fermentation) took place in stainless steel tanks. The wine was aged in French oak barrels for 18 months. Specially selected barrels were blended to ensure a balanced smooth wine. Once blended the wine was stabilized and bottled.
Tasting notes [wpfilebase tag=file id=138 tpl=filebrowser /]
Bottle shot [wpfilebase tag=file id=142 tpl=filebrowser /]