Fruit Handling: Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. Picked and fermented separately in 3, 2- tonne stainless-steel fermenters. 27% whole cluster component.
Fermentation: Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) started fermenting on day 4 to day 9 of cuvaison. The ferments reached maximum temperatures of 14 – 29°Celsius.
Total time of skin contact: 20 – 27 days
Barrel management: 10 months of new (26%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into
barrel and allowed a second winter in neutral barrels before being run directly into bottle without filtering or fining.
Total time in barrel: 17 months
Bottling date: 12th November 2013
Wine analysis at bottling:
R.S.: < 2 g/l