Alcohol
15.0%
Analytical data
0.8 g/l residual sugar
7.6 g/l acidity
3.15 pH
Vineyard
Mediterranean
Yield: 35 hl/ha
Soil Type
Licorella
Vinification
Manually sorted in bunches, de-stemmed, then lightly crushed and fermented in stainless steel. The fermentation was temperature controlled at 30 degrees Celsius. Post fermentation free run juice went into barrels that had been used in the two previous vintages. The barrels were smaller size, a mix of 228 and 300 liter, because we feel the extra oxygenation helps avoid reduction. The wine remained in barrel for 12 months before being bottled in April 2020.
At bottling, the wine went through a 1 micron filter and had a free SO2 of 27mg/ltr. We bottled into 395 gram bottles, the lightest Burgundy shaped bottles available.
Maturation
Oak influence: Light
Months in bottle: 24
Bottling
Closure: Natural cork
