Technical Data
pH: 3.32
Titratable acidity (TA): 6.8g/L
Residual Sugar: 11g/L
Winemaking
The fruit for this wine was sourced from the finest vineyards in the Barossa Valley. Fermented for 7-10 days in traditional open top fermenters. The wine undergoes malo-lactic fermentation in French and American hogsheads followed by twenty months of oak maturation.
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