Select parcels were hand-picked over a period of 4-5 weeks in March and April. After a light destemming, the grapes were naturally fermented in small, open top oak vats. One or two short punchdowns a day kept the skins healthy whilst the various strains of indigenous yeasts got to work. After a long maceration, the skins were pressed in our old wooden basket press. The wine then went into French oak barriques (20% new), where it was raised sur lie and undisturbed for 21 months. It was then racked from barrel and allowed a few more months to integrate before being bottled, no fining. The wine was then bottle aged for a further two years before release.
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