Special blocks was 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 °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.
Tasting Notes [wpfilebase tag=file id=131 tpl=filebrowser /]
Bottle shots [wpfilebase tag=file id=132 tpl=filebrowser /]T