In the Bottle
How we make it: The skins and juice are fermented together in small open tanks and mixed with punch downs to ensure the maximum colour and flavour is extracted. Skin pressing is started when the tannin-fruit balance is optimal and is done with a small basket press, followed by Malolactic fermentation in small French and American oak barrels of which 80% is new. On completion of malo, the wine is racked to the same barrels and sulphured. The ageing process varies from 12 to 18 months. Prior to bottling a portion of staved wine is blended back to give a freshness to the blend.
How to store it: Up to 8 years.
Food suggestions: This wine is a great companion for savoury snacks and complements spicy and tomato based dishes very well.
