Mahi Wines
In the winery the grapes were destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts offering a wide variety of flavours and helping us to attain great texture.
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Max Bicknell
Sales and Logistics · Sales & Business Development
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Nick Blakiston
Cellar Manager · Other
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