A single block was hand harvested during the last week of March at sugar levels between 24.8°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 28°C. The wine was pressed at 3°B. MLF (Malolactic fermentation) took place in stainless steel tanks and the wine was aged in French Oak barrels for 18 months.
Tasting note [wpfilebase tag=file id=114 tpl=filebrowser /]
Bottle Shot [wpfilebase tag=file id=116 tpl=filebrowser /]
Packaging [wpfilebase tag=file id=118 tpl=filebrowser /]