Handpicking into 20 kg crates. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30°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 21 months with only 2 gentle rackings. This wine was bottled unfined and unfiltered by hand.
Bottling date: 2 / 12 / 14 Production: 261 x 12 x 750ml; 45 x 1,5L; 15 x 1,5L
