In The Vineyard
The wine is made from 13 to 16 year old trellised vineyards, planted in sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.
Second week of March.
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.
A medium bodied wine with aromas of ripe red fruit and caramelized popcorn. Well-balanced with gentle oak texture.