Description
The Dornfelder was crushed and then fermented on the skins in stainless steel for 4-5 days. The wine underwent malolactic fermentation and maturation in tank. A specialist red wine yeast was used for the first ferment and then the 18-2007 Champagne yeast for the bottle fermentation. Aged on the lees for a minimum of 15 months
Analytical data
brut
Vineyard
Bolney Wine Estate
Bottling
Closure: Natural cork
