Only the best quality grapes are handpicked in the early mornings and carried to the cellar. On arrival, the grapes are hand sorted and then stored in 2500 and 5000 litre tanks. Yeast is added and, once fermentation has started, the juice is pumped over the skins three or four times daily to extract colour, quality and flavour. Upon completion of malo-latic fermentation, the wine is racked off the lees and carefully transferred to medium/medium plus toast French and American oak barrels for maturation across a period of up to eighteen months.
|Residual Sugar:||2.2 g/l|
|Total Acidity:||5.9 g/l|
|Degrees Balling at Harvest:||24.5|
|Temperature during fermentation:||24-26°c|
|Wine of Origin:||Wellington|