Wholesalers of Australian, New Zealand and Imported boutique wines and select range of Greek beers, spirits and waters.
Posted on November 22, 2018
by Warren Smith
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Four different clones of Pinot Noir (10-5, 667, 777, Abel) were machine harvested. The grapes were destemmed and lightly crushed to tank where they were fermented with a selected yeast strain.
The grapes were fermented warm with a peak temperature of 30C. The wine was macerated for 5-7 days post-ferment then gently pressed before malo-lactic fermentation and further maturation.
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