Description
Winemaking Process
After destemming, the grape must is subjected to cold maceration for 48 hours before fermentation is initiated in open-top stainless steel tanks. Regular pump-overs and manual punch-downs are done during fermentation to maximise flavour extraction. Post-fermentation the wine is left on its skins for an extended 21 days after fermentation to further soften and integrate tannins.
Maturation
The wine is sent straight to barrel post-fermentation in small (5 ton) stainless steel tanks. It is then aged in 225L French oak barrels for 16months, 10% new oak and the rest of the wine in 3rd and 4th fill oak barrels to add a wonderful subtle oak complexity to this merlot.
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