This wine was whole bunch pressed and fermented using wild yeast to foster complexity. Regular stirring of the wine as it ferments and matures, keeps sediment in suspension which further encourages texture development. 60% of this wine was fermented in neutral French oak barrels, and aged on its lie for 6 months.
Residual Sugar <2.0 gL-1
Harvest Dates: 10th April 2017
Vineyard & Winery Certified Organic