In the Bottle
How we make it: The grapes are crushed into stainless steel tanks and fermented immediately with the inoculation of dry Saccharomyces yeast; 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 it is time for blending
How to store it: Up to 3 years
Food suggestions: With red meat, flavoured pasta, pizza, spicy curry and poultry.
