Production
The grapes were destemmed and crushed before cold settling on skins for three days. The wine was inoculated and slowly allowed to warm naturally. Temperature was maintained with a combination of punch downs and pump-overs to optimize colour extraction without forcing out too much tannin. The wines were then pressed to older barrels prior to completing primary fermentation to mitigate tannin extraction in the alcohol phase, then kept on lees and topped regularly over 18 months before being bottled. The wine was then aged in bottle for at a year to allow proper bottle conditioning to occur and bring out the true complexities of this great variety.
