When loaded off, SO2 (sulphurous water) and TA (tartaric acid) were adjusted, along with med toast chips and tannins.
Cap contacted for 24 hours and pumped over every 4 hours until juice did not drain down.
Xpure ferments with complex yeast nutrition, with constant TA corrections during fermentation.
Nitrogen and tannin were added x 1 during fermentation.
Yeast dried on the skins, fermentation 7 days.
Only free flow was used and AMG took place in stainless steel tanks.
The wine is aged in 300-liter 3rd fill American oak barrels for 24 months.
