in the cellar : Harvested at optimum sugar levels to obtain all the best fruit flavours, de-stemmed, crushed into rototanks. Cold soaking for 2 days. Fermented at 26-28ºC until dry. Left on skins for 2-4 days after dry, pressed, malolactic fermentation in stainless steel tanks. Ageing in new French oak (225lt) barrels for 18 months .
Bottled: December 2004