The grapes where harvested at optimum ripeness when the balance between fruit, sugar and acid was perfectly in balance. The grapes where gently crushed with minimal skin contact before the juice was separated from the skins. The juice was cold settled for 24 hours before it was racked from its primary lees and a percentage of the light lees was added again for further complexity. The juice was inoculated with a selected yeast strain to capture the fruity aromas, and fermentation took place at 13 – 15°C for 16 days. Thereafter it was racked from the primary fermentation lees and allowed to mature for another three months on its fresh lees to create a wine with a fuller mouth feel.
Wine Winery