Selected blocks were hand harvested in the second week of March with sugar levels of 240 to 250g/L. 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 between 18°C and 25°C. The wine was pressed at 3°B. MLF (Malolactic Fermentation) took place in stainless steel tanks. The wine was aged for 18 months in French Oak barrels and thereafter prepared for bottling.
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