Analyses
Alcohol % v/v = 15.2 %
Residual Sugar = 2 g/L
Titratable Acidity = 6.9 g/L
pH = 3.36
An integration of three separate barrel components, fermented and then matured for 21 months in individual seasoned 228L French oak barrels.
Vinified and blended through gravity-flow. Bottled by hand, unfined and unfiltered.
606 bottles produced.
Alcohol % v/v = 15.2 %
Residual Sugar = 2 g/L
Titratable Acidity = 6.9 g/L
pH = 3.36
This a reintroduction of a blend pairing last released in 2014.