Harvest was carried out by hand. The bunches were de-stalked and the berries hand sorted before crushing and fermenting in stainless steel tanks. Pump overs were performed for 6 days before a further maceration of 5 days. After pressing, the wine was then racked to 50% new French oak barrels for malo-lactic fermentation and 20 months ageing.
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2018 | 14% ABV 75cl
2020 | 13% ABV 75cl
NV | 7% ABV 75cl