Ageing : Drink now and through to 2017.
About the harvest: The vineyards cropped at around 14 t/ha. The grapes were picked at optimal ripeness with sugars of 21 degrees brix and acidity of 6 g/l.
In the cellar : The grapes were de-stemmed and crushed to stainless steel tanks for maceration overnight. The grapes were then drained and pressed to tank for settling. The juice was then inoculated and fermented cool. The wine was bottled soon after the fermentation was complete.