Grapes were harvested in the cool early morning at 21.6°B, gently crushed and pressed to a low 1.4 bars of pressure. The juice was left to settle for two days before fermentation. Fermentation occurred over a 9 day period and wine was left on the lees for 3 months before filtration and bottling.


Vintage Grapes were harvested 1 week later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 13%; Total Acidity 6.3 g/l; Residual Sugar 2.3 g/l; pH 3.32