Warwick Trilogy 2020

In the cellar

Each component was harvested separately, de-stemmed and hand sorted into tank. The wines spent between 14 and 21 days on the skins, depending on their tannin structure with three or four pump overs per day. Once the fermentation is completed the wines are pressed to undergo malolactic fermentation in barrel and tank. After completion, the wine was racked to French oak barrels (43% new, 41% second fill and 16% third fill and forth fill) for a period of 22 months before a strict selection process, where only the best barrels from the best blocks are selected. Components are blended and allowed to clarify naturally before filtration and bottling in December 2021.