Description
No pre-fermentation maceration. The fermentation temperatures peaked at 30°C. The ferments were plunged once daily until fermentation completed. Post ferment maceration of 14 to 30 days was allowed with the length of time dictated after daily tasting. Post malolactic fermentation, the wine was transferred to very fine grained, medium toast French oak barrels; 41% new and 45% one year old for 12months’ aging. The different wines were aged separately before the final blend was assembled.
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