Van Loggerenberg Break A Leg Merlot
All grapes were destemmed, and fermented naturally, with one long pump over everyday for 2 weeks. The fermented grapes were lightly pressed and the wine went through MLF in 3rd fill French barriques. After MLF the wines were racked and received their first sulphur addition. The wine was bottled the 21st December 2020. No enzymes or commercial yeast was used in making the wines.