Grapes lightly crushed and allowed about 2 hours skin contact before gently pressing in a traditional basket press. Sulphur added and natural settling allowed for 2 days before 100 % barrel fermentation with natural yeasts. All the wine was fermented and matured in 225ℓ, 400ℓ and 700ℓ casks for 10 months with lees stirred as necessary to complete fermentation. 10% new French oak used. Partial malolactic fermentation. Lightly fined with bentonite – a natural clay.
Bottled unfiltered on the property by hand.
