in the cellar : Crush & Destem: Yes
Skin contact: 14ºC for 48 hours and then pressed.
Settling: 48 hours at 10ºC
Barrel Maturation: 70% fortified straight after pressing and left in stainless steel tanks. 30% fermented in new French oak barrels for 3 months.
Filtration: After blending the barrel fermented and tank stored volume together it was protein and cold stabilised, followed by a coarse sterile filtration.
Bottling: 0,2 micron sheet filtration, push-in cork stoppers, 500ml Premiere Saver glass bottle.