Crafted with precision, this wine began its journey with careful destemming and gentle crushing to preserve whole berries for fermentation. The must was cooled to 12°C and underwent a three-day cold soak in small 10-tonne open vats and static fermenters. Fermentation followed with the addition of yeast, lasting a cool 10 days with minimal cap management to enhance flavour complexity. Post-fermentation, the wine matured gracefully in premium French oak barrels for 10 months, delivering a beautifully balanced and refined final product.
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