Certifications
Alcohol
14.5%
Analytical data
dry
0.26 g/l residual sugar
4.76 g/l acidity
3.65 pH
Vinification
Hand tended bunches, hand sorted in the vineyard, destemmed and soaked for up to a week pre-ferment. Hand plunged in small open top fermenters, with extended post ferment maceration — pressed off to a mix of old and new Bordeaux coopered oak, for slow maturation over 18 months. Racked twice prior to grading, blending and finishing in late Winter 2016.
Whole cluster fermentation: 0%