Patricia Green Helen Dusschee Rose
The fruit was 100% whole bunch pressed and settled for 2-3 days before being racked into a variety of different fermentation vessels including a puncheon, a stainless-steel tank, a sandstone amphora and a couple of concrete tanks. These were all inoculated and fermentation proceeded slowly through the end of our late harvest and into the beginning of winter. As fermentations finished in December all the wines were racked into a large stainless tank in preparation for fining and filtration. This wine goes through almost no malolactic fermentation so it is sterile filtered.