Crushed and fermented in 5 – 10
open top fermenters with regular
pump overs; three daily during peak
fermentation to extract colour and
tannin. A small percentage of free
run is drained off and transferred to
barrel to complete fermentation;
remaining must receives 7 to 21 days
maceration before the dry free run is
drained to tank, the wine is then
racked to barrel. Malolactic
fermentation takes place in barrel.
Minimal fining and unfiltered.
16 months in 32% new French oak
hogsheads, the balance in 1-3 year
old French oak.
Alc 15.5%, pH 3.4, Acidity 7.2