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Viticulture and Harvest
Grown in rich terra rossa soil (red clay formed from the weathering of limestone), the vines were spur pruned to 2 buds, vertically shoot positioned and bunched thinned in November; yielding 4 tonnes per acre when harvested in the cool morning of the 9th February 2015.
Free run juice was settled and racked, inoculated with yeast and fermented at 13 degrees in stainless steel until the sugars dropped to 1.5 Baume, where it was transferred to French oak – 30% new – and matured on full lees with monthly stirring until September. A season of low natural acidity warranted only a 10% completion of malolactic fermentation. Bottled in August 2015.
Aromatics of guava and pineapple follows through with lush peach, pear and nectarine palate, complemented with a creamy vanilla oak.
TA: 6.78 g/L
RS: 0.23 g/L
Cellar: 5 years