Grapes were picked by hand as well as manually sorted to ensure that bunches showing the slightest sign of Botrytis would be excluded. By doing this we maintain the purity of varietal expression for which this wine has become known. Gentle de-stemming before equally gentle pressing in a pneumatic bag press were used and the extracted juice was settled in chilled stainless steel tanks prior to alcoholic fermentation. This took place mainly in tank, on the lees, with about 30% of the must being transferred into small, Burgundian barrels for natural fermentation –an equal mix of new, 2nd, 3rd & 4th fill. In combination these steps have resulted in the preservation of freshness, but also development of considerable fruit and aromatic intricacy in the wine alongside the mineral edge it so proudly displays. The wine retains lively fruit, a lithe texture, steely acidity & abundant aromatic concentration: the exact qualities you’d expect from beautiful old vines in this area. – Radford Dale.
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