| Dates harvested | 4-21 April 2003, picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | av. 23.0 |
| Alcohol | 13.6% |
| Total Acidity | 5.0g/l |
| pH | 3.80 |
| Vinification | 90% destemmed, cold soaked for approx. 6 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration between 19 and 21 days. Aged in 50% French new oak barriques for 14 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 30 August 2004 |
| Bottles produced | 900 |
| Remarks | “g” stands for “gravel”. Vintage 2003 was very dry and gravel-parts of the non-irrigated vineyard had to be picked earlier due to some water stress compared to the clay-parts. |
