Description
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The grapes were harvested by hand at the end of March at between 25° and 26° Balling and yielded a low 4 to 5 tons per hectare. After destalking and crushing, the mash was fermented in stainless steel tanks at 25° to 27° C, using the selected NT112 yeast culture. The juice was separated from the skins after 10 days. After malolactic fermentation, the wine was racked into first-, second- and third-fill French oak barrels and matured for 18 months.