WINEMAKING:Â Fermentation
The grapes first underwent a cold maceration for 7 days to extract the maximum colour and aromas from their skins. Next they were fermented in open tanks at a controlled temperature of between 22°C and 26°C and pump-overs were used to gently extract the colour, aroma and tannins.
Ageing
20% of this wine was matured in French oak barrels for 10 months, while the other 80% was aged in stainless steel tanks to provide the wine with a fruity component.
Technical Data
Alc/Vol: 13.0% GL
pH: 3.62
Acidity: 5.31 g/L (Tartaric Acid)
Residual Sugar: 2.82 g/l
Ageing Potential
This wine can be stored for up to 5 years in optimum conditions.






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