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Grape VarietyCabernet Sauvignon
StyleFull & Opulent
The Redman grape growing and winemaking traditions can be directly traced to lessons learnt by Bill Redman during his time in Coonawarra. His first and most important rule of winemaking was to keep the winery scrupulously clean.
The 34 hectares of Redman Vineyard, consist of vines ranging in age from 20 to 100 years old. These vine are still traditionally 'Cane and spur’ hand pruned onto a two wire vertical trellis system. They are judiciously watered to allow the vines to produce premium quality fruit for which Coonawarra is renowned.
The wines are fermented to dryness on skins, which usually takes five days. They are then run off the skins, and the skins are pressed. These pressings are added straight back to the ‘free-run’ wine. The wine undergoes a natural malolactic fermentation, after which a small amount of sulphur dioxide is added.
The wine is then earth filtered into barrels. These barrels are a combination of French and American oak, and range in size form 225 litre Barriques to 500 litre Puncheons. The wine is matured in these barrels for up to two years, prior to a final filtration and bottling.