<p>2018 was the driest growing season Malgas has had in the past 10 years. A minimum of 180mm of rainfall recorded. It was a dry and windy growing season and winter was cold, but not much water available. The moderate weather with cool nights continued throughout the growing season well into harvest, producing wines  with good acidity and structure. A small size crop of great quality. Vines irrigated in winter, just before the growing season and again at veraison to assist the critical ripening process, otherwise the vines are left to look after themselves.</p>

<p>Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225l French oak barrels in the first year and mostly 700l in the second year of maturation. 20% new for 22 months. (We feel this better respects the complexity of the fruit, while softening the wine sufficiently). The wine was bottled by hand, unfined and unfiltered. Bottling date: 21/12/2020<br /> Production: 550 x 12 x 750ml, 200 x 1,5L, 10 x 3L</p>

<p>This wine will pair well with a richer red meat dish, red wine risotto or any matured cheese</p>