At the winery, the grapes where only destalked but not crushed. Whole berry fermentation took place in stainless steel tank. Punch downs, twice daily, were done during the first 3 days of fermentation, thereafter, pump overs only once per day. Delestagé was done twice during fermentation. The second stage of the winemaking process, malolactic conversion, was completed after the wine was put to barrel. Maturated in 225L French oak barrels for 18 months.
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