in the cellar : The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain NT50 and Exotics. Pump-overs occurred twice daily, including an aerated pump-over. The open fermenters 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 27º C. The wine was pressed at 3°B. 15% of the wine was sent to barrels for malolactic fermentation, while the balance completed malolactic fermentation in tank. For barrel maturation, 50% French and 50% American oak was used, comprising 40% new wood (¾ Vicard French, ¼ Nadalie American) with the balance made up of 2nd and 3rd fill barrels with inserts. The wine was matured for 12 months.