– How grapes were handled:
– Fermentation / Yeast Type / Vessel: The juice from hand-picked grapes was fermented in stainless steel, upright fermenters with the aid of selected yeast strains. Temperatures were maintained between 24 o C-27 o C. A combination of pump-overs and rack-and-returns were done during fermentation. – Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: Juice was left on the skins for extended maceration of 18 days, after which it was matures in French oak for 12 months, of which 25% was new oak.