Inoculated with selected yeast strains from the Burgundy, France. Primary fermentation in open fermenters with manual punch downs @ 22-28 °C. After 8 days skin contact; pressed directly to Foudre, 3rd fill, and 1 new 300L French Oak barrel where Malolactic fermentation completed naturally. Matured for 10 months in French Oak.
Handpicked: 11 February 2019
Bottled: 27 January 2020
Sold Per Case: 6 x 750ml
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