Description
Grapes are hand-harvested from 23-year-old vines from the Northern slope of the Kanonberg mountain. The bunches are pressed whole and then left overnight with the enzyme. After removing from the lees, the juices are inoculated with selected yeast strains to begin fermentation in concrete tanks. As soon as fermentation starts, the wine is moved to 40% new and 30% second fill French oak barrel and 30% third fill French Oak Barrels, where it is left to ferment for 10 months before bottling.
Number of bottles: 1946
