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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 -
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.
