WINEMAKING

Grapes are picked at optimal ripeness and transported to the cellar and de-stemmed into tank. The wines spent between 7 and 14 days on the skins depending on the tannin structure, with three or four pump overs per day and then pressed to undergo malolactic fermentation in tank. After completion the wine was aged for 18 months with various types of oak used, none new, before blending and a light filtration and bottling in November 2018.

Wild mushroom risotto

ANALYSIS

Alcohol: 13.72%

Residual Sugar: 3.0

Total Acidity: 5.7

PH: 3.52

BOTTLING DATE

November 2018

RELEASE DATE

May 2019