Anaylsis: Alcohol 14 % vol, Residual Sugar 2.5 gm/l, Total Acidity 6.0 gm/l, pH 3.46

The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destem, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 200m altitude above sea level.

Fermentation took place in stainless steel tanks at temperatures between 26-30°C for 10 days, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in French oak barrels, 45% new french oak and 55% second, third and fourth filled barrels. The wine then remained in barrels, in temperature-controlled cellars for 24 months. After bottling, the wine aged a further 3 months prior to release.