Sigurd White Blend

Sigurd White started picking in mid February with the picking of Vermentino, part of it was then fermented on skins for 10 days before being pressed off and into French oak puncheons (500ltr). The Semillon was fermented in a mix of stainless steel tanks and large oak barrels. Some of the Semillon was co-fermented with the Viognier on skins for a few days and then pressed to larger puncheons. The Muscat was fermented on skins with some punch downs for 8 days and then pressed to old French hogsheads (300ltr). After pressing the skin fermented whites they were pressed into a 30 yr old oak Foudre (3000L) with some of the direct pressed whites. All wines were left on their lees until late September before being racked off lees and bottled a month later with a small addition of sulphur.