Hand-harvested and whole bunch pressed.
Full ferment in French oak barrels with 50% wild yeast used,
35% new French oak and matured in barrels for 6 months.
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Handpicked in order not to squash the berries and the whole bunch pressed.
Cold fermentation at 16’c and bottled at 4 months of age.
Cold settling of juice. No oak used.
Handpicked and destemmed into a small 2-tonne open-top fermenter.
Hand plunged twice a day until fermentation was complete.
Basket pressed to French oak 300l barrels, 40% new oak.
The fruit was picked, crushed and destemmed into small red fermenters.
Hand plunged twice a day until fermentation was complete.
Pressed and matured in oak for 12 months. 20% new oak used.
This wine has had a secondary fermentation in a pressure tank to capture the bubbles.
This wine has hints of cut grass notes to blend with a citrus lift.