Machine harvested fruit was de-stemmed and crushed into 8-ton fermenters and pumped over with aeration twice a day. The juice was fermented at around 25oC and then allowed to warm up for a long post fermentation maceration. The wine was then transferred inbarrel for its malo-lactic fermentation, allowing a soft integration of the grape and wood tannins. The wine was finned and filtered before bottling.
“Sweet savoury spice with subtle plum notes. Soft rich plum and savoury flavours with a long finish.” – Winery notes