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.
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.