Montalto Pennon Hill Pinot Noir 2025

Bunches were hand sorted and then de-stemmed into 2 tonne stainless steel open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. A post-ferment maceration period of between 5 and 7 days followed. 8% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. At the completion of primary fermentation, the grapes were pressed, and the wine transferred to French oak barriques and Puncheons (20% new) for natural malo-lactic fermentation. Barrel maturation was for 9 months prior to blending and bottling.

Harvest Date: February and March 2025

Alcohol: 13.5

Acidity: 6.20 g/L

pH: 3.54

Cases Produced:4490 dozen