Description
WINEMAKING
The fruit was machine picked then destemmed/crushed  into small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long  post fermentation maceration. The wine was then transferred in barrel for its malo- lactic fermentation, allowing a  soft integration of the grape and oak tannins. The wine  was fined with egg whites then bottled after 15 months maturation.Â