Description

Winemaking Practice:

Grapes were hand-picked at optimal ripeness during February and March from young, virus-free grapes. The three cultivars were harvested at optimal ripeness and destemmed and crushed with a 72-hour pre fermentation cold maceration at 15 degrees Celsius. The grapes were inoculated with different yeasts, each bringing its own characteristics to the wine. Three gentle pump overs followed to achieve maximum colour extraction, as well as adding sufficient oxygen for the yeast to function to their maximum.  

After 48 hours, the grapes were pressed, and allowed to ferment to dryness in stainless steel tanks. This process allows for minimal tannin extraction, while retaining the vibrant fruit, inherent to this style of wine.

During fermentation in tank, staves were added as the wood component of the wine. Malolactic Fermentation followed, and once completed, sulphur dioxide was added, and the wine underwent micro-oxygenation for 90 days. Micro oxygenation mimics the process of ageing in barrels, but in a much shorter time span. The tannins are much more polymerised (softer), and the wine can be released in the market.