Profile
Produzent Warwick Estate
Bewertungen
Geschacksnoten Medium-bodied, Robust tannins, Oak-aged, Fruity
Vinifikation The grapes are harvested at optimal ripeness and transported to the cellar, destemmed, and fermented on the skins for 7-14 days, with three or four pump-overs per day. Subsequently, the grapes were pressed and malolactic fermentation took place in the tank. The wine was aged for 12 months in various used oak barrels before being blended. A light filtration was carried out before bottling.
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