Vinification
Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 26 days, the temperature of fermentation ranging between 12 and 20 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.
Analysis
Alcohol: 13.30 vol %
Total acid: 6.4 g/l
pH: 3.20
Residual sugar: 3.0 g/l
Volatile acidity: 0.42 g/l
Free sulphur: 34 mg/l
Total sulphur: 103 mg/l
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