In the Bottle
How we make it: Skins and juice are fermented together and mixed four times per day to ensure maximum colour and flavour is extracted. Pressing of the skins starts when the tannin fruit balance is optimal. Malo takes place in stainless steel tanks on different dosages of French oak staves. On completion of malo, the wine is racked, sulphured and the same staves added again. In total the wine spends six months on oak staves.
How to store it: Up to 3 years.
Food suggestions:This wine goes beautifully with any curry, no matter how hot, as the velvety tannins will have a cooling and soothing effect on the palate!
