Inoculated with selected yeast strains from Rioja, Spain. Primary fermentation in open fermenters with manual punch downs @ 22-28 degrees Celsius for 3 weeks. Pressed directly to 225L French Oak (40% new) where Malolactic fermentation completed naturally. 16 months barrel matured
An epressive Spanish-style Tempranillo with a bouquet of black currant and dark Cherries, with hints of leathernand sweet spicethat linger on the palate. Natural salts Found in the soils present a delicate sensation of minerality in Baleia?s food-driven Wines and prepares the palate beautifully. This wine will take you to the bushveld When enjoyed with South African venison.