in the cellar : Destemmed and crushed into stainless stell tanks where cold maceration was given for 2 days. Inoculated with french yeast and pump overs for 3 – 4 times/day in beginning of fermentation reduced to once a day at the end of fermentation. Extended skin contact for 6 days after fermentation.
Barrel details: Malolactic fermentation is done in barrels. Wine spent 22 months in 300 litre French oak of which 45% was new.