How we made it
2018 has been the best year for this variety we experienced so far. Never did we have perfectly healthy Bacchus grapes before so it was a pleasure to pick them in the end of August.
The grapes were crushed, pressed and fermented without sedimentation. The juice was distributed to a stainless steel tank and two fairly new 1,200l barrels. Two days before bottling the wine was racked, roughly filtered before it was bottled with the addition of 10 mg/l SO2.
Soil: Shell limestone
Harvest: August 2018
Yield: 120 hl/ha
Malolactic fermentation and aging in stainless steel and 1,200 oak barrels
Bottled: March 2019
Acidity: 5.6 g/l
Residual sugar: 0.2 g/l
Total SO2 (10mg/l added): 17 mg/l
Bottle size: 0.75 l