In the Bottle
How we make it: In our cellar, the grapes are crushed into stainless steel tanks and fermented immediately with the inoculation of dry Saccharomyces yeast. It is fermented at 24-26°C for 6 days until dry on the skins to extract good colour and enough tannin, yet retain maximum fruit to make for a well-structured wine. Skins are then pressed into stainless steel tanks with a small amount of French oak chips for malolactic fermentation. Thereafter, the wine is sulphured and left on fine lees until blending of the Bordeaux cultivars takes place.
How to store it: No need; it will no doubt be finished long before the recommended time indication!
Food suggestions: This is an everyday drinking wine that complements curries and stews.
