VINEYARD The grapes were hand harvested before being whole-bunch pressed. The juice was chilled to about 8 ˚C for two days. The clear juice was then taken off the sediment and pumped into 500 litre barrels where it underwent a combination of inoculated and natural fermentation. VINIFICATION After the alcoholic fermentation (40% wild fermentation) the wine underwent 60% malolactic fermentation and spent 10 months in French oak before being racked and blended. It was then stabilised before it was bottled and labelled. ANALYSIS Alcohol 13.21 % Residual Sugar 2.7 g/l Total acid 5.5 g/l pH 3.43
