Description
Just over a tonne was harvested early in the morning at the end of vintage 2019. After bringing the fruit back to the winery we put it in the cool-room for two days of cold-soaking to lend a bit of texture whilst preserving the aromatics. After pressing and settling, roughly 60% was transferred to mature barriques and the rest to stainless steel for spontaneous fermentation, followed by élevage on lees for four months until blending and bottling without fining or filtration.
