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Viticulture and Harvest
Grown in rich terra rossa soil (red clay formed from the weathering of limestone), the vines were spur pruned to 2 buds, vertically shoot positioned and bunched thinned in November; yielding 4 tonnes per acre when hand harvested in the cool morning of the 17th February 2017.
The whole bunches were gently pressed and the juice was settled cold.
After racking off sediment, the juice was innoculated with yeast, transferred to barrel and fermented at 10 -13 degrees until dry. The barrels were all French, with 50% new.
The wine was matured on full lees with monthly stirring until September. A season of low natural acidity warranted only a 10% completion of malolactic fermentation. Bottled in October 2017.
Aromatics of guava and pineapple follows through with pear and nectarine palate, complemented with a touch of vanilla oak.
TA: 6.78 g/L
RS: 0.23 g/L
Cellar: 5 years