Reasonable temperatures during the final ripening stages allowed grapes to reach perfect ripeness without losing flavour and acid.
Grapes were traditionally stomped by foot in open concrete tanks to allow for maximum colour and tannin extraction. Inoculation was done after two days of skin maceration with WE 372 yeast. After two days of regular punching down the wine was hard pressed at 11° Balling and fortified at 9° Balling. Maturation took place in 6th filled French Oak barrels for two years. No fining and no filtration.
Two years of maturation in 6th filled French oak barrels.