Age: 15 years
Yield: 6 – 7 tons/ha
Notes: Bunch thinning at pea berry stage of bunch development. No leaf breaking.
Fermentation: Whole bunch uncrushed. CO2 blanket maintained until the commencement of fermentation. Minimal mixing of the tank during fermentation to maintain the integrity of the berries. 3 weeks natural fermentation. Press juice added back to free run. Fermentation completed in barriques.
Maturation: 1 year in 3 rd fill French oak barriques.
Tasting Notes & Analysis
Colour: Light, bright, ruby red colour.
Nose: Fenel, rasberries, cherries, citrus, Turkish delight.
Palate: Fresh and juicy with a zippy acidity. Chalky tannin. Light but lengthy.
12,5 % Alc.; pH 3.35; 6,3 g/l TA; 0.67 g/L VA; 28 mg/L FSO2; 70 mg/L TSO2.