100% hand-picked, all fruit is chilled overnight to 12 deg C.
Whole bunch pressed, fermentation on full juice solids, wild yeast.
Fermented entirely in 500L French puncheons – 10% new, 90% older.
No lees stirring.
20% of the blend has undergone spontaneous malolactic fermentation.
Matured in French oak – 10% new, 90% older – for only 8 months.
Blended and chilled in tank prior to bottling in late Spring.
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