Inoculated with a selected yeast strain from Burgundy, France. Primary fermentation in open fermenters with manual punch downs @ 22-25 0C. After 10 days skin contact, it was pressed directly to 2500L Foudre and 300L barrels, (10% new) where Malolactic fermentation completed by means of selective Oenococcus oeni bacteria. Matured for 11 months in French Foudre and 300L barrels.
Baleia Pinot Noir
A Pinot Noir with luscious notes of ripe strawberry and cedar leaf on the nose, and a mouth-watering palette of tangy sour cherry and floral turkish delight