Fruit Condition:

Moderate yielding. Small berries, very light bunches. Good skin colour. Mature seeds.


Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table intact. Over 50% was left on its skins to macerate over night. All fruit was whole bunch pressed over 3 hours and run, by gravity, into settling tanks. 12 hours of settling is passed after which the juice is racked, retaining fine lees, into a horizontal fermentation tank (stainless-steel foudre).

Wine analysis at bottling:

pH 3.12

T.A 7.4g/l

Alc. 13.3 %

R.S 8.2 g/l