Berton Metal Cabernet

Harvested in mid-March, our Cabernet parcels were de-stemmed, crushed and pumped to stainless vats for inoculation with a pure yeast culture. Fermentation was undertaken at 24-26°C,with frequent pump overs to maximise colour and tannin extraction. The wine was pressed at near dryness and seeded for Malolactic fermentation, ahead of centrifugation onto premium French oak for maturation for four months. Once the wine and oak had melded, the parcel was prepared for bottling and conditioned prior to release.