Description
From the Farm:
In the Vineyard
Soil: Low yielding, well-drained vertical shale/schist
Yield: 6,4 tons/Ha
Aspect: west-north-west
Harvest
Grapes were night-harvested, picked by hand to retain flavours.
Cellar Practices
A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentatio
In the Vineyard
Soil: Low yielding, well-drained vertical shale/schist
Yield: 6,4 tons/Ha
Aspect: west-north-west
Harvest
Grapes were night-harvested, picked by hand to retain flavours.
Cellar Practices
A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by pumping the juice over the skins 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 20 months in 20% 2nd fill, 40% 3rd fill, and 40% 4th fill French oak barrels.
Ageing Potential
8 Years after vintage.
Serving Temperature
Recommended to be served at 14°C.
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