Fermentation and maturation
100% whole cluster. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28 days and drained to tight grained French, 3 to 10 year old barrels. Malo- lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. Bottled without fining or filtration. Contains sulphites.
289 (12 x 750ml) cases bottled in one lot under screw cap on November 24 2015.
R. S. 0.28 g/L TA 6.2 g/L pH 3.44 Dry extract 28g/L Alcohol 12.0%̴Ì_