Tokara Director's Reserve Red 2020

The grapes were destemmed and carefully checked for quality, berry by berry, selected for the further production process and directly squeezed into stainless steel tanks and wooden fermentation vats. A five-day cold swelling phase followed before spontaneous fermentation began. "Spontaneous" means that no commercial yeasts were used to start the fermentation. Only the "wild" yeast naturally occurring in the environment and on the fruit started the fermentation process. During the fermentation phase, the cap was submerged twice a day to ensure maximum extraction. Once fermentation was complete, the wine was transferred to French oak barrels where malolactic fermentation took place. The different wines were matured for 22 months in French barriques, 54% of which were new wood and the remaining part was previously felled. After the ageing process was completed, the wines were blended, slightly refined and bottled unfiltered.