Three days cold macerating prior to fermentation in five and ten tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following 15 days of maceration the dry free run was drained to tank and the skins pressed to the same tank. After 24 hours, the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration.
Length/Type of Aging:
20 months in French hogsheads of which 25% were new.