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