Cultivars: Grenache 100%
Wine making: Harvesting occurred at optimum ripeness to maximise fruit potential and ensure soft tannins. The grapes were fully crushed and destalked before transferring to red wine fermenters. Fermentation proceeded at 23-28ºC combined with regular pumpovers. After completing primary fermentation the wine went through 3 weeks of post maceration to maximise colour extraction and to soften the tannins. During this period the malolactic fermentation was completed. A light pressing following this process.
Tasting notes: The wine shows classic red berry fruit and cherries with a hint of spice. The rich soft mouthfeel is typical of Grenache but it is well structured ensuring maturation potential.