Post harvest and after extensive bunch and berry selection the grapes were cold soaked over a 5 day period before undergoing extended fermentation in cooled stainless steel tanks. Regular punch downs and aerated pump-overs with further carbonic maceration post fermentation for up to 10 days ensured the optimum flavour extraction. The wine was then racked, pressed and underwent malolactic fermentation and further 6 months maturation in a selection of different French barrels before unfiltered bottling.
Yields 5-6 t/ha
Production 2300 x 6 bottle cases