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Produzent Glenelly
Geschacksnoten Medium-bodied, Firm tannins, Fruity, Oaked
Vinifikation The grapes were hand-sorted, lightly crushed, and transferred to stainless steel tanks for a three-day cold maceration before natural fermentation began. During fermentation, the tanks were pumped over three times daily, followed by 2 to 3 weeks of extended skin contact. The Estate Red was then transferred to French oak barrels for malolactic fermentation, where it aged for 18 months and was racked, on average, every four months.
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Artikel Nr. 106507