Baleia Pinot Noir

Description

Inoculated with selected yeast strains from the Burgundy, France. Primary fermentation in open fermenters with manual punch downs @ 22-28 °C. After 8 days skin contact; pressed directly to Foudre, 3rd fill, and 1 new 300L French Oak barrel where Malolactic fermentation completed naturally. Matured for 10 months in French Oak.

Please contact us for deliveries outside South Africa.