Description
The fruit was machine harvested in the cool of night to retain flavour and freshness . Fermented in static fermenters for ten days the wine was gently pressed off skins, to complete alcoholic fermentation in stainless steel tank . The wine was then racked and inoculated for malolactic fermentation . Following malolactic fermentation, the wine spent 10 months maturation on oak before select parcels were blended and prepared for bottling .
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