The grapes were harvested during the cool hours of the morning over three different dates in order to give each batch growing in different soil types the opportunity to ripen to full phenolic ripeness. In the cellar we fermented with two yeast strains to develope different flavours as well as complexities. Total time on skins for 14 days after which we pressed and did the malolactic ferment in barrels Matured for 18 months in French oak barriques (225L), of which 35–40% were new, imparting subtle spice and layered depth.

ALC : 14% | RS 2,5g.L PH : 3,52 | TA 6,2g/L