Summary

A crushed fruit fermentation wine, where hand-harvested, concentrated and heavily sorted grapes are crushed, then allowed a cold soaking to increase color extraction. Ambient yeast ferments the wine to dryness at mid-range temperatures in neutral vessels. Post-fermentation maceration for further extraction is common, before pressing and racking into older oak barrel, where malolactic conversion will occur. Ageing in oak is common, but to add texture and subtle oak aromas that do not overwhelm the fruit, followed by fining, filtration and bottling in glass under screw cap.

Key Varietals

• Grenache Noir