in the cellar : Fermentation Temperature: 26 - 28ºC
Method: Grapes were destemmed, crushed and pumped into the pneumatic press where skin contact was given for 4 hours. 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 yeast. The fermentation temperature started off at 11ºC and was allowed to increase to 13ºC where it was kept consistent. Fermentation was completed within 3 weeks. The wine was then racked off the lees and stabilized to get it ready for bottling.
Wood ageing: None