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Produzent Grangehurst
Geschacksnoten Full-bodied & powerful, Fruity, Aged in oak barrels, Mature & complex
Vinifikation After the grapes were destemmed and crushed separately, the must fermented for a period of 9 to 14 days in open stainless steel tanks. During this time, the cap was submerged into the juice 4-6 times daily to ensure optimal extraction of color, tannins, and flavor compounds. After alcoholic fermentation was complete, the free-run juice was separated from the skins, and the skins were gently pressed in a traditional basket press. The resulting wine was blended with the free-run wine and transferred to both steel tanks and small oak barrels, where malolactic fermentation was completed. The different grape varieties were kept completely separate and fermented for 25 months in 225-liter French oak barrels before being blended and bottled.
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Artikel Nr. 100923