about the harvest: The grapes were harvested at 22°B and 24,5°B (two different vineyards). Good weather conditions during the harvest provided grapes with good acidity and lower sugars. The one vineyard (picked at lower degrees balling) provided the fresh grassy flavours while the other was responsible for the tropical fruit flavours.
in the cellar : Temperature at fermentation: 14°C
Skin contact: 4 - 16 hours The wine was fermented in 12 800 litre Stainless steel tanks with extended lees contact for 4 months. The wine, which had no wood contact, was made in a crisper fresher style than the previous vintage.