Fruit Handling: Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. Picked and fermented separately in 10, 2-tonne stainless-steel fermenters. 36% whole cluster component.
Fermentation: Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) started fermenting on the 6thday of cuvaison. The ferments reached maximum temperatures of 16 – 31 Celsius.
Total time of skin contact : 18 days
Barrel management: 10 months of new (17%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in neutral barrels before being run directly into bottle without filtering or fining.
Total time in barrel: 18 months
Bottling date: 15th August 2022
Ph 3.59 , T.A 5.7g/l, Alc13.8% ,R.S <2g/l