Wholebunch pressed and left to settle overnight in stainless steel tank. The next day, juice was racked to old French oak barrels and left to ferment spontaneously. The wine spent 10 months on its primary lees. No batonage, enzymes or finings. Minimal SO2 applied before bottling.
Winemakers notes: Every year, this is one of my favourite vineyard blocks to enter the cellar. During pressing, the cellar smells like an apple orchard in harvest time. The grapes naturally have unbelievable acidity and low pH – a winemaker’s dream. The final product is fresh and fruity yet full and rounded.
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