Grapes were hand-picked into small crates and then sorted, destemmed and gently crushed at the cellar. A 10-day pre-fermentation cold soak period in open fermenters was followed by temperature-controlled ferment, peaking at 28°C for a total cuvaison of 22 days. The cap
was gently punched down twice a day during alcoholic fermentation. The wine was then pressed and racked to carefully-selected French oak barrels, 21% of which were new an where 100% malolactic fermentation occurred. Then aged in barrels for 10 months before
being bottled.
Alcohol = 13.05 vol %
Res Sugar = 2.38 g/l
Total Acidity = 5.46 g/l
pH = 3.43
Barrel Ageing = 10 months in 225L French oak barrels Wood Age = New 21%
Cases: 1252 x 12 Bottled: January 2019
https://ataraxiawines.co.za/wp-content/uploads/2023/08/Ataraxia-Pinot-noir-2018.pdf