”
All components wild fermented on full skins mainly in varietal batches, plus some co-fermentation, all in stainless steel tanks for 14 days before transferring to old oak vessels, small and large, for malolactic fermentation. Barrel-aged for 10 months, before bringing together for a further month of bulk maturation, and bottling.“ – Minimum
PRODUCER: Minimum
STYLE: Red Blend
ABV: 13.5%
SIZE: 750ml Bottle
ORIGIN: Goulburn Valley, VIC
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