All vinification and bottling is done at the Gentilini winery. The bunches are de-stemmed and lightly crushed. Fermentation and extraction takes place in open vats. A small amount is vinified in open barrels. A rotating schedule of pigeage and delastage is carried out manually 3 times a day for 20 days to extract the desired colour and flavour from the skins during fermentation. The grapes are pressed when malolactic fermentation is complete and the wine is transferred to French and American oak barriques to mature for 12 months before bottling. The wine is racked and returned twice during maturation. This wine is not fined or filtered to avoid any stripping of flavours and complexity.
1 x Gentilini ‘Eclipse’ Mavrodaphne 2015