Relatively cool ripening season and virtually no rain during the harvest ensured that the grapes were received in a good, healthy condition. A short heat wave caused sugars to climb rapidly in a short period of time at the end of January
WINEMAKING: The grapes were harvested during the cool time of the day at 24 degrees balling. After crushing the grapes, we separate the juice and cool it down to 12 degrees Celsius to settle overnight. Minimum Sulfur was used and dry ice was used throughout to prevent oxidation. The clear juice was siphoned into French oak barrels (40 % new, 300l) after it was inoculated. Fermentation took place at about 17 degrees Celsius for 4 weeks. After fermentation the wine was left on it’s lees in the barrels for 6 months. Half of the wine underwent malolactic fermentation. No Sulfurwas added during the first two months of barrel ageing.