Description
Vinification
Once optimal ripeness was achieved, fruit was picked at night then crushed and destemmed to the air bag press. Pressings were separated from the free run. All juices cold settled for 4 – 7 days after which the clear juice was racked off settling solids and fermentation initiated.
Most of the vinification was completed in stainless steel tank where relatively cold and consistent fermentation took place over 15 days.
A small portion was fermented in seasoned French oak. Once the ferment was completely dry and settled, the wine was blended, stabilised and lightly fined prior to filtration and bottling.
