Description
WINEMAKING
The grapes were harvested from a single block of vines at Diemersfontein. The grapes were destemmed, crushed and left to cold soak overnight in an open fermenter, before bring inoculated for alcoholic fermentation as well as malolactic fermentation the following day. Pump-overs every 3-4 hours for the first ⅔ of fermentation, then every 7 hours the last ⅓ to prevent excessive extraction. Wine was pressed and racked to stainless steel tanks; free run and hard pressings separated to ensure a full and complete fermentation. On completion the two components were blended and racked into 3rd fill French oak barrels for 16 months.
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