The grapes were hand harvested before being whole-bunch pressed. The juice was chilled to about 8 ˚C for two days. The clear juice was then taken off the sediment and pumped into 500 litre barrels where it underwent a combination of inoculated and natural fermentation.
After the alcoholic fermentation (40% wild fermentation) the wine underwent 60% malolactic fermentation and spent 10 months in French oak before being racked and blended. It was then stabilised before it was bottled and labelled.
Alcohol 13.21 %
Residual Sugar 2.7 g/l
Total acid 5.5 g/l