Once harvested the fruit destemmed and crushed and transferred to the press. After a gentle pressing the juice was cold settled for 2 days before being racked to fermentation in three separate tanks with different yeasts to add complexity. The fermentation was kept under temperature-controlled conditions and lasted for an average of 15 days. Once fermentation was complete the wines were racked off yeast lees, blended together, cold stabilized prior to filtration and bottling.
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