Wine Maker Notes
De-stemmed and partially crushed grapes were cold macerated for five days prior to the fermentation process, which was carried out at 28°C. Frequent pumping-over was performed during two thirds of the time and then reduced by half so as to extract the maximum potential from the wine. Post fermentation maceration for 20 days allowed this wine to develop its characteristic sweetness and roundness. Malolactic fermentation took place in 100% French oak barrels to ensure completestructure and color set. The wine remained in the barrels for 18 months prior to bottling.
Matches well with barbecue, venison, wild game and fowl, ripe cheeses and spicy red meats.