Handpicking into 20 kg crates. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31°C with the cap of skins punched down manually 1 – 4 times a day for 14 days. Wine drained directly to barrels together with single pressing from traditional basket press. Malolactic fermentation in the barrel. 50% new fine grained, slow toasted small French oak was used.
Time in barrel 22 months with only 2 gentle rackings.
This wine was bottled unfined and unfiltered by hand.
Bottling date: 26 / 01 / 2012
Production: 290 x 12 x 750ml; 28 x 12 x 375ml
