in the cellar : After being destalked, the skins and juice were placed in stainless steel tanks for 24 hours. Thereafter the juice was inoculated with yeast and the temperature maintained between 25º to 29ºC. The juice fermented on the skins to 6g/l sugar, and 30% went to new barrels for fermentation and malolactic fermentation. The balance of the wine was racked to stainless tanks and the skins were transferred to the press after fermentation. The juice from the skins was added to the stainless steel tanks where the juice underwent malolactic fermentation. After malolactic fermentation the wine was filtered and 70% thereof was transferred into 2nd and 3rd fill French oak barrels. After approximately 16 months of barrel maturation the wines was transferred to stainless steel tanks and therafter prepared for bottling.
Bottling Date: 06 February 2004