WINEMAKING RECORD
Grapes are harvested in the cool mornings, crushed slightly, and pressed. The juice is settled overnight then racked. Recovery is 550l per ton to ensure good colour and texture. Two yeast strains are used to add complexity and depth. 15% of the wine is fermented in older 500litre barrels and the rest in stainless steel tanks. The wine is kept on the lees for five months, after fermentation, prior to bottling.
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