Peter Falke Signature Kanoa Exclusive Blend 2017

Only the very best grapes were completely destemmed after multiple selections in the vineyard as well as in the cellar and fermented as whole uncrushed berries with the addition of selected yeast cultures. After the alcoholic fermentation was completed, the wine was subjected to a 24-hour cold swelling phase at a regulated 15°C, after which the berries spent 21 days on the skins, during which time they were regularly pumped over to obtain soft and well-structured tannins in the wine. The wine was then pressed with great care into French oak barrels, where the wine completed an 18-month aging (20% new wood / 80% second as well as third wood).