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.