The Sagrantino is picked in the cool of the night and transported to the winery where it is destemmed and gently crushed to small (2 tonne) fermenters. Once fermentation begins, we pump the juice over daily for around 10 days until we are satisfied with the tannin profile. The wine is then transferred to older French oak barrels, previously used for our G.A.M. Shiraz, where it remains for 18 months. The wine is then racked from oak, and bottled without fining or filtration months before being blended. The final blend is clarified by racking only, and bottled without fining or filtration.
HARVEST DATE: April 2014
MATURATION: 100% used French Oak. 18 months.
ALCOHOL (Alc/Vol): 14.5%
TA: 6.4 g/L