Aging
Wine was aged 24 months in 300L and 225L French oak barrels, 25% new, the balance 3rd and 4th fill.
Fermentation & Maceration
Fermentation took place over 7 days on the skins in closed tanks at 20 – 25 0C, pumped over every four hours. Extended skin contact took place for 10 days. Spontaneous malolactic fermentation occurred.
Malolactic Fermentation
Yes