The grapes received 6 - 12 hours skin contact before being gently pressed in a “pneumatic†tank press. After inoculation the juice was fermented in 45% new, 30% second-fill and 25% third-fill barrels (mostly Nevers and Alliers with a 20% American Oak barrel selection to add a spicy character). The wine spent 8 months “sur lie†with occasional “batonage†to accentuate the leesy character. 42% tank-fermented Sauvignon Blanc was added to the blend.
please select a country Australia Austria Barbados Belgium Botswana Canada Czech Republic Denmark Estonia France Germany / Austria / Northern Italy Grenada Ireland Italy Japan Jordan Mauritius Mexico Netherlands Portugal South Africa Spain Sweden Switzerland Turkey United Kingdom USA Windhoek Zimbabwe
OTHER VINTAGES