Description
CELLAR INFORMATION Hand-picked grapes in small 18 kg boxes, one night in the cool store (3°C) and than destemmed – 20% whole bunch. Six days cold soak in our red fermenter, followed by spontaneous wild yeast fermentation. After fermentation, the grape-skins were slowly pressed in a stainless steel
basket press (JLB 5). Nature malolactic fermentation in 500L barrels.
Barrel ageing with two rackings, for 10 months – no fining, no sulpher and no filtering. 10 months on his nature fine lees (30% new wood).
