Hither & Yon Touriga Nacional 750mL (Case of 6)The fruit was hand-picked and delivered to the winery on March 16. It was then gently destemmed and cold crushed to a 4 tonne open top stainless fermenter. We aimed to retain at least 50% of whole berries, keeping cool, cold soaking the fruit and then gently warmed to ferment over 4 days. Once fermentation had commenced the must was gently pumped over 2 times every 24 hours. During ferment the must was kept between 22-24 degrees. Primary fermentation took place for 8 days. Once the wine was dry, it was pressed to tank where the free run juice and pressings were combined.50% of the wine was then transferred to 3 year-old French
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Hither & Yon Touriga Nacional 750mL (Case of 6)The fruit was hand-picked and delivered to the winery on March 16. It was then gently destemmed and cold crushed to a 4 tonne open top stainless fermenter. We aimed to retain at least 50% of whole berries, keeping cool, cold soaking the fruit and then gently warmed to ferment over 4 days. Once fermentation had commenced the must was gently pumped over 2 times every 24 hours. During ferment the must was kept between 22-24 degrees. Primary fermentation took place for 8 days. Once the wine was dry, it was pressed to tank where the free run juice and pressings were combined.50% of the wine was then transferred to 3 year-old French
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