Cinsaut

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are sorted and destemmed. The grape juice and skins are cold macerated at temperatures between 5-8°C for up to 4 days. Fermentation takes place in open top fermentation vessels and the rising cap is punched down every 4-6 hours. 50% natural fermentation. 10% carbonic maceration. Malolactic fermentation takes places in various vessels with regular stirring of the lees.

All grapes are hand-picked from low yielding 35 year old dryland bush vines at 23°B.