50% Cabernet Sauvignon, 29% Merlot
21% Cabernet Franc
The varietals for our Ansela were all hand harvested, sorted, crushed, destalked and fermented in classic open fermenters. Malolactic fermentation is done in French Oak barrels.
After 16 months of barrel maturation, the varietals are individually tasted and selected for the Ansela blend. This blend is re-introduced into French Oak for a further 6 months to ensure that a good marriage takes place between the varietals. 50% New French Oak is used.
Residual sugar: 3.1 g/l
Total Acid: 5.3 g/l