The grapes were de-stemmed and lightly crushed and cold macerated for 2 days prior to fermentation. Fermentation temperatures were between 22 and 26°C. Malo-Lactic fermentation took place in 2nd and 3rd fill 225L French oak barrels. Thereafter the wine was matured in 50% New French oak for 12 months, after which it was lightly filtered and bottled.
Total acidity 5.6g/l
Residual sugar 4.2g/l