Winemaker’s Notes:
The grapes arriving at the winery are selected and are then gently pressed. The must is allowed to settle for 48 hours and is then fermented at between 16 and 18°C over 15 days. The wine then remains on its lees for 6 months, with occasional stirring to enhance the mouth feel. The first batch of wine was bottled in mid-March 2007.
Winemaker's Notes:
The grapes arriving at the winery are selected and are then crushed. The skins sit on the must for 10 hours at 10°C and are then gently pressed. The must is allowed to settle for 48 hours and is then fermented at between 16 and 18°C over 15 days. The wine then remains on its lees for 5 months, with occasional stirring to enhance the mouth feel.
