Hither & Yon Tannat 750mL (Case of 6)The Tannat fruit was hand picked and delivered to the winery March 14. The fruit was gently destemmed and crushed to 2 tonne open top fermenters. Once fermentation had commenced the must was plunged 4 times every 24 hours to extract colour, flavour and tannins. During ferment the must was kept between 22–26 degrees. Primary fermentation took place for 12 days.
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Hither & Yon Tannat 750mL (Case of 6)The Tannat fruit was hand picked and delivered to the winery March 14. The fruit was gently destemmed and crushed to 2 tonne open top fermenters. Once fermentation had commenced the must was plunged 4 times every 24 hours to extract colour, flavour and tannins. During ferment the must was kept between 22–26 degrees. Primary fermentation took place for 12 days.
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