Winemaking Notes.

Once hand harvested in the cool of morning, with careful sorting in the vineyard, grapes were 100% de-stemmed to an open fermenter. The must was then allowed to soak 4-5 days at its cool ambient temperature until fermentation commenced. Thereafter the grapes were gently extracted by pigage using only our hands.

The wine was then pressed after 18 days on skins and transferred to 33% new oak barrique (Francois Freres VTG, medium toast) and young (2-4yo) Burgundian barriques for lees ageing for 12 months, followed by four months in stainless steel on fine lees before racking (according to the new moon) and bottling, unfined and unfiltered, no stabilisation. The only addition to the wine is a small dose of sulphur. No refrigeration used throughout the winemaking process.