***L'ORMARINS - 2003 OPTIMA***

In the Vineyard

After a careful process of identifying the top terroir for each cultivar, sites were identified, assessed and then selected.  Grapes were tested and tasted for ripeness by the winemakers on a daily basis.

Vineyards were selected from different sites in the Western Cape and each varietal paired to a selected soil, climate and slope.

 

 

 Winemaking

In were handpicked in the early morning at 24.5˚Balling, placed in lug boxes and transported in refrigerated trucks to arrive at the cellar. The grapes are then sorted on a double sorting table.

After the cold-soaking, fermentation started and lasted for about 20 days. 

Malolactic fermentation took place in 225L new French oak barrels and 10000L wooden tanks.

The wines were made and aged separately for 18 months in 225L French oak barrels.  The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release.