From April 1st to 4
th. An initial selection of bunches was made both in the
vineyard and winery. 40% of the grapes were whole bunch pressed and were
loaded direct to the press. The other 60% were destemmed and gently
crushed with 50% of these grapes undergoing 3 hours of skin contact prior
Pressing was conducted in a pneumatic press using a Champagne cycle from
0.2 to 1.4 bars. The pressings were separated and treated separately from
0.4 bar of pressure. The juice was fermented at 16 to 19ºC for 16 days.
Once fermentation was completed, the lees were stirred twice a week for 2
months and then once a week for a further 3 month period.
The final wine is a blend of 60% Clone 76 and 40% Clone Mendoza.