Alcohol
12.8%
Analytical data
dry
0.0 g/l residual sugar
5.6 g/l acidity
3.77 pH
Vineyard
A cool vintage in which there were three frost/freeze events before harvest was complete.
Yield: 35 hl/ha
Soil Type
Loess over fractured basalt.
Vinification
Hand-picked, foot-crushed in open top bins, native yeast fermentation, punched down twice daily, native malolactics.
Maturation
16 months in 500 ltr French oak puncheons, 20% new.
Oak influence: We use only "lower toast" and "medium toast" barrels for moderate barrel expression.
Months in bottle: 24
