Harvest |
The 23rd of September with a careful selection of grapes. |
Vinification |
The harvested grapes were sorted by hand, destemmed, crushed and sent to the winemaker by gravity. Alcoholic fermentation lasted 11 days, driving the temperature from an initial 21°C to 31°C at the end of fermentation. After alcoholic fermentation, the temperature was maintained at around 28/30°C throughout the post-fermentation maceration period. The entire process lasted a total of 23 days. |
Ageing |
Upon racking, the still-warm wine was racked into small oak barrels, 65% new, where malolactic fermentation took place and it matured for 15 months. |
Pairing |
It pairs well with roast goat and lamb with wild fennel. |