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Following continuous monitoring during the season, harvesting commenced in the cool of the morning on 4 March, the grapes were destemmed only to avoid any skin maceration, chilled to 10 C, drained & lightly pressed. Following this the juice was cold settled, assessed and subsequently racked then warmed to 15 C prior to inoculating with a selected yeast culture. This wine is made from free run & soft pressings juice only. Fermentation is initiated & maintained in stainless at a temperature of 13-16C, subject to the rate of fermentation and tasted twice daily during fermentation. Once fermented to the desired sugar level, this ferment was halted at 8.7g/l residual sugar by reduction in temperature, to achieve the desired sugar/acid balance. Following settling for approximately two weeks the wine was racked, chilled and sulphur adjusted, then left on light lees for four months. Tweaking of acid levels with Citric was only addressed following stabilisation, filtration & preparation for bottling.
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