The grapes were crushed into and fermented in 5, 7 and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs 3 times daily to extract co... more >>
Crushed and fermented in 5, 7 and 10 tonne open top fermenters with three regular pump overs during peak fermentation to extract colour and tannin. Ferments receive between 11 to 2... more >>
The many parcels making up this wine were crushed into and fermented in 3, 5, 7 and 10 tonne open top vessels. Regular pump overs 3 times daily were performed during the peak of fe... more >>
Crushed into and fermented in 5-10 tonne open top fermenters with regular pump overs; 3 daily during peak fermentation to extract colour and tannin. Following 12 days of maceration... more >>
Crushed into and fermented in 5 and 10 tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour, flavour and tannin. Following an a... more >>
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs 3 times daily to extract flavours, colour and tannins. The batches... more >>
