in the cellar : Fermentation started on the skins at 24°C and by pumping the wine over the skins the red colour got captured. After 3 days, skin contact the wine was separated from the skins. Fermentation continued in a stainless steel tank, in which we added a 50/50% blend of French and American, medium toasted Oak Staves. After alcohol and malolactic fermentation was completed, we racked the wine, and it was put back on the Oak Staves for 4 months.
Quantity: 18 600 litres
Bottling Date: 13/06/02