Viticulture
These vines are grown on clay soils with some gravel, and the grapes are trellised using Vertical Shoot Positioning.
Vinification
The grapes were harvested at the beginning of April and brought to the winery. After a gentle pressing they were cold soaked for three days. Fermentation took place at 20°C - 25°. The wine was pumped over 3 times daily. There are 15 days total skin contact with the grapes. This wine has a potential ageing of 4 years.
Recommendation
Enjoy this wine on it's own or it's an excellent pair with red meats, pasta dishes or mature hard cheeses.