70% Grenache Noir 30% Barbera, 2017, Ayalon Valley Vineyard, Mechanical harvest in night, On release to the market
Wine production process
The two grape varieties which were harvested at their respective optimal ripeness, arrived at the winery in the morning hours. The mechanical harvest during the early hours of the morning, allows the grapes to be processed before the sun rises and elevates the ambient temperature. The grapes were destemmed and then gently, slowly pressed to receive the highest quality must with light color extraction from the skins.
After chilling the must and approximately 24 hours of settling in tank, the cleared must is decanted to another chilled stainless-steel tank to begin the alcoholic fermentation. The alcoholic fermentation was carried out for about 22 days at a temperature of 13℃ to increase and preserve the floral and fruity characteristics of the wine.
Both base wines did not undergo secondary Malolactic fermentation in order to preserve natural acidity and maintain a crisp, refreshing character. After stabilizing the wines, they were tasted and the final blend was decided upon by the winery’s tasting panel.
- Brix: 22.7
- Acidity (g/L): 5.9
- pH: 3.4
- Sugar (g/L): Dry
- Alcohol (%): 12.7
- Acidity (g/L): 5.8
- pH: 3.2