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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. -
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.
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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. Download tasting notes
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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.
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Crushed, destemmed and pressed. Cold settling of juice. Fermented at 14’c to maximize aroma and freshness. Bottled at 4 months of age. No oak used.
