Description
The grapes were fully de-stemmed and crushed. The fruit from each vineyard was fermented separately. We inoculated with yeasts that were selected for their ability to produce vibrant fruity wines with soft tannins. The juice was pumped over the skins once daily for seven days. A post-fermentation maceration of up to 20 allowed for a slow and gentle extraction of colour and tannin from the skins, resulting in soft fruity wines with a vibrant and deep purple colour
Alcohol
13.0%
Analytical data
0.0 g/l residual sugar
5.7 g/l acidity
3.65 pH
Bottling
Closure: Screw top