Description
How has the Hartenberg Merlot managed to pick up so many awards ?
The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional
pressing. After settling, the wine went to French oak for malolactic fermentation.
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