Technical Data pH: 3.32 Titratable acidity (TA): 6.8g/L Residual Sugar: 11g/LWinemaking The fruit for this wine was sourced from the finest vineyards in the Barossa Valley. Fermented for 7-10 days in traditional open top fermenters. The wine undergoes malo-lactic fermentation in French and American hogsheads followed by twenty months of oak maturation.
