Viticulture and Harvest

The fruit was left on the vine for as long as possible, and harvested at 14.4 Baume.

Winemaking

Crushed to open-top fermenters and fermented like a red wine – on skins – until approximately halway through fermentation. At this point, alcohol was added to stop fermentation, and bring the alcohol level to 16%.

The wine was left on skins for a week, then pressed to tank.

Tasting Notes

Rosewater, cherry and musk aromatics. A sweet, almost Turkish delight, character on the palate.

Statistics

pH:                         3.00

TA:                         8.6 g/L

Alc/vol:                 16%

RS:                       100 g/L

Cellar:                   5 years