Vondeling Monsonia 2019

The grapes were cooled down overnight and the next morning they were partially destemmed but not crushed and fermented as a whole berry in open fermentation tanks. After a two-day cold swelling phase, the naturally wild fermentation began. This means that only the wild yeast naturally present on the fruit and in the surroundings started the fermentation. During fermentation, the cap was regularly immersed, which favours a more intense extraction of aromas, colour and tannin. Once fermentation was complete, the wine was transferred to the traditional basket press, where it was pressed directly into the barrel and malolactic fermentation was completed. The large French oak barrels used here consisted of one third new wood and two thirds of second and third wood. The different grape varieties matured for a total of 16 months in the barrel and were then blended with great care and bottled.