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.