Read more...
Vinification: Aged for 12months in American Oka (60%) and French (40%) oak barrels. After bottling, the wine is aged for a further 8months in bottle. Analytical Notes: Soil: Vineyards: Harvest:
Each variety harvested separately, destemmed, crushed, temperature controlled alcoholic fermentation in stainless steel vats, concrete tanks and small marble basins, pressed, followed by malolactic fermentation in stainless steel tanks.
Alcohol Content: 14.5 %
Total Acidity: 3.55 g/L
Reducing Sugar: 2.5 g/L
pH: 3.55
Schist origin with clay/loam structure
The vineyards are approximately 17 years old
The spring featured lower temperatures and more humidity than in previous years-ideal weather conditions for fungal vine disease therefore greater care was taken in the vineyards to avoid mildew attack. Cooler temperatures at this time of the year led to a longer period of vegetative growth and despite the heat felt in July, the harvest began approximately 10 days later than usual. The grape quality was excellent and in spite of the heat throughout the harvest, sugar levels remained normal and acidity was slightly lower than usual.