Serving: Chilled (12–14°C)
About: Hand picked, chilled overnight, foot-crushed in cases, and then again in our basket press. Pressed over six hours without additions of SO2 or enzymes. The juice was oxidised in tank for several hours and then racked to two 400L and a 300L barrel with full solids for a fermentation by indigenous yeasts. Aged on full lies, without stirring or racking, for 11 months, the first six of which without SO2 protection.