The fruit was allowed to fully ripen to ensure a good balance of alcohol acid and fruit characters. Grapes were mainly handpicked and processed in the cool of the night gently crushed and destemmed in open tanks with yeast added within 24hrs
The ferment was regularly hand plunged and turned over every day for a minimum of 10 days before being run off and pressed to tank ensuring lots of skin contact.
The wine was then put to rest and carefully monitored and topped as needed for 16 months in small French and American Oak barrels then only the best barrels were blended just prior to bottling.
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