in the cellar : Fermentation Temperature: 24ºC
Method: Grapes were destemmed, crushed and pumped into the pneumatic press. On pressing, the free run juice and pressed juice were kept separate and cold settled for 12 hours. The cloudy but clean juice was then racked into 300 litre French oak barrels where the juice was inoculated with yeast. The fermentation temperature started off at 12ºC and increased to 24ºC. Fermentation was completed within 2 weeks. The wine was left on the lees and in the wood for 9 months with regular stirring/mixing of the lees.
Wood ageing: 9 months in 300 litre French oak (40% new)