in the cellar : Fermentation temperature: 12 - 13ºC
Method: Grapes were destemmed, crushed and pumped into the pneumatic press. On pressing, the free run juice and press juice were kept separate and cold settled for 18 hours. The crystal clear juice was then racked into another stainless steel fermentation tank and inoculated with CKS 102 yeast. The fermentation temperature started off at 11ºC where it was kept consistent. Fermentation was completed within 3 weeks. The wine as left on the lees for an additional 6 weeks with regular stirring/mixing of the lees prior to bottling.
Wood ageing: None