Max 2006 Wine
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- Courier
- In detail
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- Wine colorRed
All vineyards are unirrigated and produce low yielding fruit (4 to 6 t/ha), giving a pure expression of its environment. The grapes are ripened to peak maturity (around 25 Balling) before being hand harvested and delivered to the cellar.
After destemming the berries pass over a sorting table for the removal of all unwanted material, raisins or green berries. The berries then fall through a crusher and drop via gravity into stainless steel or wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take up to 14 days to complete.
Extraction occurs through regular punch-downs in open wooden fermenters. Depending on tannin quality, ripeness and development the wine can remain on the skins for up to an additional 2 weeks before pressing in a basket press. Malolactic fermentation takes place in a barrel, after which the wine is racked and returned to barrel for further maturation.
Maturation takes place in small 225-litre French barriques - of which 40% are new - and lasts for 20 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.
6400 bottles were produced.