The Riesling was hand harvested from the lower and upper terraces, from the 4th of April until the 18th, 2008. Once harvested the fruit was collected in wooden bins for transport to the winery. The condition of the fruit was sound while any bunches with physical damage or diseases were rejected. After collecting the fruit in 500 kg wooden bins it was gently destemmed en route to the press. After a gentle pressing the juice was settled and racked to fermentation. The fermentation was initiated by the addition of yeast and lasted 14 days under temperature-controlled conditions. Following a further four weeks on yeast lees the wine was racked, lightly fined, cold stabilized and filtered prior to bottling.
|
.jpg)
