| Dates harvested | 26-30 April 2010 Harvested by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 22.0-23.5 |
| Alcohol | 13.5% |
| Total Acidity | 5.6g/l |
| Vinification | 100% destemmed, cold soaked for approx. 5 to 6 days without crushing. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 27 to 28 days. Aged in French (27% new) oak barriques for 20 months. Unfined and bottled after coarse filtration. |
| Date of Bottling | 27 February 2012 |
| Bottles produced | 2,764 |
| Remarks | The summer of 2010 was slightly cooler than normal. Autumn was characterized by extremely cold mornings, including a few early frosts. Dropped fruits more than usual, resulting 22hl/ha. |
