More Information
Specifications
In the cellar
The grapes were fully de-stemmed and fermented in a closed-top fermenter, using a selected yeast strain to maximize fresh berry flavours. Fermentation and skin maceration lasted 12 days before pressing, after which the wine completed malolactic fermentation in barrels. It then matured for 14 months in 225L French oak barrels, with 15% being first-fill
Ageing
14 months in 225L French oak barrels
Cultivar
Malbec