Fruit is encouraged to ripe evenly, and picked when flavours are in the citrus / peach / mineral spectrum. The winemaking is simple: handpicked fruit is very gently pressed to a maximum yield of 550 L/tonne, then sent immediately to barrel on full solids for fermentation. Fermentation and MLF (100%) are indigineous. A mixture of barriques and puncheons is used to moderate oak influence; overall, 25% new oak is used. The wine spends 10 months total in oak.
RS: 2 g/l
TA: 8 g/l