Product Description
The Vineyard
These grapes were hand-picked from the Estate at in the first week of March. Yields were kept low: 6 tons/ha
The Cellar
Malolactic fermentation took place in barrel and the wine was then aged for 20 months in predominantly 300Lt French oak barrels. The new wood component is 24%
Alcohol 13.09 % pH 3.52 RS 2.1 g/l Total Acid 5.59 g/l
