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Produzent Alto Estate
Vinifikation The Cabernet Franc grapes were harvested by hand at 24° to 25° Oechsle in early March and the Cabernet Sauvignon at 24° to 25° Oechsle at the end of March. The grapes were vinified separately, and fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum color extraction. The wines were pressed after 21 days and transferred to new 300-liter French oak barrels. After malolactic fermentation, the wine was racked off the lees and transferred to barrels for 18 months. The M.P.H.S. was blended unfined and lightly filtered before being bottled in early 2019. Total production: 2613 bottles.
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