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.
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.