about the harvest: The grapes were harvested from the 22 February 2001 to 1 March 2001. The grapes were handpicked at 25,5º Balling and transported to the cellar.
Tons per hectare: And average of 7 tons per hectare
in the cellar : After being destalked, the skins and juice were placed in stainless steel tanks for 24 hours. Thereafter the juice was inoculated with yeast and the temperature was maintained between 25ºC to 29ºC.
After the juice had fermented dry, the wine was racked and the skins were transferred to the press. The juice from the skins was added to the stainless steel tanks and all the juice underwent malolactic fermentation.
After malolactic fermentation the wine was filtered and 70% thereof was transferred into 2nd and 3rd fill French oak barrels. After approximately 18 months of barrel maturation, the wine was transferred to stainless steel tanks. Thereafter the wines were blended.