In the Vineyard
Soil: Low yielding, well drained vertical shale/schist.
Yield: 6,4 tons/Ha.
Grapes were night harvested; picked by hand to retain flavours.
A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by pumping the juice over the skins 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 18 months in 25% 2nd fill, 50% 3rd fill and 25% 4th fill French oak barrels.
7 Years after vintage.
Recommended to be served at 16°C.