Description
Grapes are hand-harvested from 18-year-old vines on the Southern slope of the Kanonberg mountains. The grapes are destemmed, crushed and cold-soaked in stainless steel tanks for 48 hours and then inoculated with selected yeast strains to begin fermentation. The wine undergoes pump-overs 3 times a day, as well as post-fermentation maceration for 20 days, before being transferred to 20% new, 40% second fill and 40% third fill French oak barrels for malolactic fermentation and maturation for 18 months until bottling.
Number of bottles: 4000
