Handpicked in the last week of January.
Overnight cold storage of the grapes preserved the fresh fruity character during whole bunch pressing. After settling, the clear juice was racked off its gross lees into 53% new French oak barrels. The wines underwent natural fermentation in the barrels. After three months lees contact the wine was racked and returned to age for a total of 12 months.
Alcohol 12.81 % pH 3.55 RS 1.38 g/l Total Acid 5.25 g/l