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Geschacksnoten Medium-bodied, Smooth & soft, Velvety tannins, Aged in oak barrels
Vinifikation The grapes were hand-picked and sorted, transferred to stainless steel tanks and cold-soaked for 2 days for soft extraction. They were inoculated with 3 yeast strains. A combination of pump overs were used for extraction (closed and open). Depending on extraction site, pump overs were stopped at different times during fermentation. The wine was kept in contact with the skins post-fermentation for tannin manipulation. Malolactic fermentation took place in stainless steel, after which the wines were barrel matured—a combination of 225l and 300l barrels for a 12-month maturation before blending and bottling.
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