In the Bottle
How we make it: With alcohol fermentation, the skins and juice ferment together and we mix them 4 times per day to ensure that maximum colour and flavour is extracted. Pressing of the skins starts when the tannin to fruit balance is optimal, after which malolactic fermentation is inoculated. Malo takes place in stainless steel tanks on different dosages of French oak staves. On completion, the wine is racked, sulphured and matured for 6 months on good quality French oak staves.
How to store it: Up to 3 years
Food suggestions: This wine pairs well with curry - mild or hot - and has a cooling and soothing effect on the palate. Not recommended with cream and tomato-based dishes.
Suitable for vegetarians, but not for vegans
