Springfield The Work of Time 2018

Before the alcoholic fermentation, the grapes remained cooled and uncrushed in open tanks for 10 days (cold maceration). The subsequent fermentation lasted for 3 weeks. During this time, the mash cake was submerged three times a day to extract maximum colour and concentration from the mash. Without the use of pumps, the mash was transferred into new and second filled 300 l Sequin Moreau barrels. The malolactic fermentation took place spontaneously in the barrels where the wine was then aged for 24 months. The wine was put on the market only after a further four years of storage at 14°C in the Springfield cellar.