MCT Selection 2021

Vinification:
- Hand sorting of grapes before destemming.
- Destemming direct into open top fermenters.
- Punching through by hand every four hours for first three days and after that only every six hours for six days.
- Fermentation temperature: 23 – 26 ºC
- Fermentation Duration: 8 days
- Skin maceration: 3 days
- After maceration dejuiced into Stainless Steel tanks.
- Skins was pressed with basket press and pumped with free run.
- Total wine per ton recovery 630 lt/ton
- Malolactic fermentation took place in the Stainless Steel tanks.
- Wood aging: 35% new 225 lt French oak medium toasted barrels,
35 % 225 lt second fill French medium toasted barrels and 30 % 225 lt third fill French oak medium toasted barrels for 18 months.
- 40% Merlot, 40% Cabernet Sauvignon and 20% Tannat blended after wood aging.

Tasting notes:
Blueberry fruit, laced with savoury spice that follows through on a smooth, yet structured pallet. Excellent Ageing Potential.

Food Pairing :
Sirloin steak, Pork belly, Lamb ribs and well matured cheese

Wine Analysis:
Alc : 12.9 %vol
TA : 5.5 g/l
pH: 3.46
RS: 2.2 g/l

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