In the vineyard
The grapes are harvested at 25°balling. Hand picking ensures that only the very best fruit enters the cellar.
In the cellar
Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently destemmed, and the berries cold soaked for two days before fermentation can occur. Open fermenter tanks are filled with whole berries and it allows for a slow extraction of tannins and an intense fruit driven profile. Punch downs are done by hand to ensure delicate tannins in this wine. After fermentation, extended maceration on the skins is allowed for 2 weeks. Extended maceration allows the components to mesh and achieve greater harmony. Tanks were gently pressed, and the free run wine was racked into 5,000 L wooden barrels for 6 months to extract light notes of wood characters.
Beef, lamb or poultry. Ideal with meats cooked on the grill