100% Colombard, hand harvested towards the end of February 2019 in the early hours of the morning at 19 degrees balling. The grapes were whole bunch pressed with a very low recovery rate of only 600 litres per ton – ensuring that no bitter tannins are extracted. Wild fermentation took place in old Acacia wood to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent 12 months on the lees after which it was manually riddled and disgorged.
2 in stock
No products in the cart.