in the cellar : Yeasts: Natural occurring yeasts
Fermentation temp: 27 celcius
Method : De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, left for 9 days before pressing, racked to barrel for malolactic fermentation.
Wood maturation : 18 months in barrel. 50% new French oak, balance in older barrels