Description
Winemaking Practice:
All five varieties were vinified separately after being harvested at optimal ripeness. The grapes underwent a cold soak of 48 hours and in that time regular pump overs ensured sufficient colour extraction. Natural fermentation started whereafter a cultured yeast was used to complete fermentation. Regular pump overs ensured good colour and tannin extraction. The skins were pressed after 20 days before being decanted into new 300L French Oak barrels to undergo Malolactic Fermentation. All five cultivars was vinified and matured separately. The wine spent another 36 months in barrels maturing prior to bottling.
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