Matura on: Post fermentafion lees contact of 5 months, sfirred up once a week to enhance mouth-feel and concentrafion. The wine is bottled unfiltered and sediment may occur
\nTerroir: Gentle slopes exposed to the micro-climate of the Atlanfic Ocean results in the vineyards being in uenced by the cool air- ows and morning mists so typical of a marifime climate. In summer a firm south-easter wind fans the vines ensuring temperate and sunny ripening condifions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely avoured fruit, resulfing in wines of elegance, character and structure.
\nOenology: Harvested from a selected block at 23-24 B. Crushed and destemmed reducfively. Skin Contact for 12hrs; pressed and settled for 36hrs. Racked and inoculated with a selected yeast, Vin . 3 weeks alcoholic fermentafion temperature controlled at 14-16 C.<\/p>\n","protected":false},"excerpt":{"rendered":"
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