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then left on the thick lees for 6 months and barrel aged for 8 months
proper chillis and fine
Fermentation took place in 3rd & 4th fill barrels for about 3 weeks with a combination of wild and selected yeast strains
Cuvée Jean-Paul Rouge is now sourced from this wider area
Bottled early
Aloe Tree Shiraz 2024 Bulgaria then left on the thickWinemaking Once the grapes arrive at the winery, the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes fermentation at between 18 22 degrees Celsius for 5 days. Because of the depth of flavour, it requires less oak treatment compared to other grape varieties and matures on French oak for 3 months to improve body and texture. During fermentation the wine is pumped over 3 times a day for colour