Handpicked grapes spent two hours on the skins before being pressed to tank and cold settled overnight. 45% of the wine was fermented in stainless steel tanks. The remainder of the wine was fermented with its own indigenous yeast in French oak barrels, 25% in new barrels and 30% in second fill barrels. The wine underwent no malolactic fermentation and was left on the gross lees for eight months. It was then lightly fined and filtered before being bottled. Wood ageing: 25% new and 30% 2nd fill French Oak (225L) barrels for 8 months blended with 45% tank fermented. Fermentation temperature: 13° – 25° C
rich, smooth, buttery and fruity.