Sevenhill Cellars Inigo Barbera

Picked on the 12th of March at 12.6 Baume. Fermentation on skins was for ten days with gentle pump-overs for extraction. A few days after pressing, the young wine was transferred to older 4 and 5 year old Hogsheads for Malolactic Fermentation and maturation. The wine matured in barrel for 20 months, prior to filtration and bottling in January, 2021.