WINEMAKING AND MATURATION
The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation in one 2000L Foudre, four years old.
Fermentation lasted about one month. The wine was kept on lees for round twelve months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.
TASTING NOTES
The nose is vivid and pure, yet near impossible to pin down. Is that grapefruit swirling in the air? Or pear? Or neither, nor both? The wine makes you want to sit down or at least steady yourself. The palate is a long, bristling arc of sour fruit and citrus oil; the finish lingers on in a steady hum. Some say that there is enough electricity in one of these bottles to power a modest house for an hour or so.
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