Description
Alc. 13.5% – RS 1.5 g/l – pH 3.62 – TA 4.9 g/l
Grapes from the cool climate of the Ceres Plateau are fermented with indigenous yeasts and 30% whole clusters are used to create a wine with freshness and complexity. Fermentation occurs in open top vessels and a manual punch-down is done two times per day. Ageing occurs in foudre for 10 months before bottling and a further 12 months ageing in bottle.
The wine shows cranberry, plum and herbs. The palate is smooth with a medium body and grippy tannins.
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