The grapes, grown by my neighbour, come from two vineyards aged 39 and 33 years old. The vineyards are on the foot of the Kasteelberg mountain and soils are therefore predominately schist. Aspect is South-East (a cooler slope) which allows optimal phenolic ripeness without unpleasantly high alcohol levels.
WINEMAKING
Hand harvested at dawn into small crates and driven to the cellar by tractor. The grapes spent a few hours in the cold room after which they were whole-bunch pressed to a settling tank. The next morning the juice was transferred to barrel where natural fermentation occured. The wine spent 11 months in barrel on the lees.
