Winemaking. Grapes are night harvested, to arrive cool at the winery.
Crushing and full destemming on all parcels, fermentation in stainless steel 40 to 50 tonne tanks with controlled yeast inoculation at 25-32 deg C for about 5-7 days on the skins with regular automated pumpovers. Pressed with some sugar still present. Ferment finishes off on the skins, centrifugation off gross lees as soon as fermented to dryness followed by natural malolactic fermentation, before spending time in American oak barrels prior to bottling.
Light, soft and welcoming nose of autumn fruits. Soft smooth & spicy flavours throughout with generous soft red fruit flavours & a lovely elegant finish.
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