Alkina Wine Estate

Night Sky GSM

All Grenache parcels were fermented separately as 100% whole bunches in concrete tulips, spending an average of 3 weeks on skins. Shiraz components were fermented separately as 60-70% whole bunches, in a mixture of concrete and stainless steel vessels. The Mataro was destemmed and fermented in concrete on skins for two weeks. Each component was basket pressed to concrete for malolactic fermentation and maturation before racking and blending in spring.