Tokara Reserve Collection Cabernet Sauvignon 2019

The grape material was completely destemmed, selected with the greatest care for the further production process and filled into stainless steel tanks, where it was crushed and subjected to a five-day cold swelling phase. Fermentation started spontaneously, i.e. no commercial yeasts were used - only the natural (wild) yeast found on the fruit and the environment started the fermentation process. Fermentation took place partly in stainless steel tanks and partly in wooden barrels. During the fermentation process the cap was pumped over twice a day. The malolactic fermentation was completed 100% in wooden barrels. The various barrels spent a total of 22 months in French barriques, 63% of which were new wood and the remaining proportion was second, third and fourth. At the end of the aging process, the barrels were blended and filled into the bottle, unrefined and unfiltered.