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Spinifex Tempranillo
Handpicked early in this warmer season to keep freshness, the fruit was destemmed prior to fermentation with indigenous yeasts in a small open fermenter.
Pressed after eight days, the young wine was allowed to mature on its lees for six months in old French oak puncheons (500-litre) prior to racking and bottling.
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Description
Handpicked early in this warmer season to keep freshness, the fruit was destemmed prior to fermentation with indigenous yeasts in a small open fermenter.
Pressed after eight days, the young wine was allowed to mature on its lees for six months in old French oak puncheons (500-litre) prior to racking and bottling.
