Description
The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. The Bunches go directly into the inert press after a light sorting. Traditional light whole-bunch pressing allows for optimum extraction of fresh juice without harsh unwanted phenolics. The juice is pressed off to a stainless-steel tank. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for inoculation. A Cold Fermentation and Malo Lactic Fermentation takes place. The base wine is then inoculated for the second fermentation in the bottle where the fine mousse develops. This wine spent 3 years on the lees before disgorging.
