in the cellar : The crushed fruit was cold-soaked for 4 days prior to fermentation with yeast strain NT50. Pump-overs occurred twice daily, including an aerated pump-over. The open fermentors were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic fermentation.
Fermentation lasted 6 days with a maximum temperature
of 27ºC. The wine was pressed at 4°B. 15% of the wine was sent to barrels for malolactic fermentation, while the balance completed malolactic fermentation in tank. For barrel maturation, 80% French and 20% American oak was used, comprising 40% new wood ( 1/2 Vicard French, 1/2 Nadalie American ) with the balance made up of 2nd and 3rd fill barrels with inserts. The wine was matured for 10 months.