After Five Wine Co. Aglianico 2019

All the fruit was destemmed and lightly crushed (rollers open) to an open fermenter with header boards and allowed to commence indigenous fermentation. Temperatures were allowed to reach 28C and pumped over 3 times per day. After 9 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads to undergo malo-lactic fermentation. After malo-lactic fermentation SO2 was added to the barrels, the wine was then left on light lees to mature for 5 months before racking, the wine was then transferred back to the same oak and matured for another 12 months. No finings or filtration use.