Alc. 14.70% SG. 1.7g/l TA 5.5g/l pH 3.66 VA 0.68 100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30ºC. including pre fermentation and post fermentation soaks with regular punch downs for up to 15 days, depending on each parcel. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Minimal use of sulphur and nothing else added. Bottled unfiltered by hand on the property. Bottling date: 23/01/2020 Production: 933 x 12 x 750ml; 150 x 1,5L; 20 x 3L.