Description
100% hand-picked, all fruit is chilled overnight to 12 deg C.
Cold soak for 3 – 4 days, then allowed to warm in order to kick start wild fermentation.
Small open fermentation in both stainless steel and open oak vats.
Parcels were divided into either “destemmed” or “whole bunch”…
The overall whole bunch in the blend is 40%.
Matured in French oak – 10% new, 90% older – for 8 months – a combination of 225L barriques and 4000 Litre oak vats.
Bottled by gravity, no fining, no filtration.
Size: Each
