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
a 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 and
where 100% malolactic fermentation occurred. Then aged in barrels for 10 months before
being bottled.
Barrel Ageing = 10 months in 225L French oak barrels Wood Age = New 21%